Have you tried carrots of different colors? Surprisingly, they all taste like…carrots! But they certainly look fun. Maybe little kids would devour more veggies if we served them in shades of yellow, purple, white and orange.
My college roommate, always on the go, was known to snack on raw carrots. She’d grab one from the fridge, rinse and peel it, then munch away! I think she knew something: Carrots are simple to eat, nutritious, and rather filling. I’ve adopted her trick, which often sustains me between meals.
Carrots are the perfect snack! The carrot salad below is a great lunch side dish, after-school snack, or breakfast treat. It can meet kids’ craving for both crunchy and sweet. Older kids can even learn to make this “no cook” salad. Adults will love its simple preparation, low cost, and great taste.
Picky eaters or allergies? Leave out the nuts or raisins. You can easily substitute pumpkin seeds, dried cranberries, or other favorite mix-ins.
Eat your carrots, folks!
Carrot Raisin Snackin’ Salad
- 4 carrots
- 1 large apple
- 1/4 c. golden raisins
- ¼ c. chopped pecans
- 1-inch piece fresh ginger
- 1/2 c. plain yogurt
- 2 T. apple cider vinegar
- 1 T. honey
- 1/2 t. salt
- 1/4 t. pepper
Wash and peel, and grate carrots. Dice apple in half-inch pieces, leaving skin on. Place carrots and apple in a serving bowl along with raisins and pecans.
Into a small bowl, finely grate ½ to 1 teaspoon of fresh ginger, to taste. Whisk in yogurt, vinegar, honey, salt, and pepper. Pour dressing over carrot salad and stir well. Allow salad to sit in the refrigerator for 30 minutes so the flavors will mingle.
If desired, substitute other dried fruits, nuts, or seeds for the raisins and pecans. Salad will remain fresh and crispy for up to 5 days.