📖 Instructions

1. Get your carrots ready: Thoroughly wash and peel about 4 medium-sized carrots. Once peeled, use a grater to shred them into a bowl. Try to get a nice, even shred for the best texture, and nobody wants big chunks of carrot in their salad!
2. Raisin prep: Measure out 1/2 cup of raisins. If your raisins are a bit hard, plump them up by soaking them in warm water for about 10 minutes, then drain them well. This makes them extra juicy and delicious. Who dosn't like juicy rasins?!
3. Craft the dressing: In a small bowl, whisk together 1/4 cup of mayonnaise (I prefer using one made with olive oil), 2 tablespoons of apple cider vinegar (or lemon juice if you're feeling fancy), 1 tablespoon of honey or maple syrup, and a pinch of salt and pepper. Mix it well until everything is nicely combined. Taste it and adjust the seasoning as needed – maybe a touch more honey if you like it sweeter!
4. Combine everything: Gently fold the grated carrots and raisins together in a larger bowl. Pour the dressing over the carrot and raisin mixture. Toss gently until everything is evenly coated. Be careful not to overmix, which can make the carrots release too much moisture.
5. Chill out: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Honestly, chilling it for a couple of hours or even overnight makes it even better!
6. Serve and enjoy: Before serving, give the salad a final toss. You can serve it as a side dish, a topping for sandwiches, or even on its own for a light and refreshing snack. Trust me, it's delightful any way you choose to enjoy it!
7. Optional additions: Feel free to add a handful of chopped walnuts or pecans for extra crunch. A sprinkle of cinnamon or nutmeg can also add a warm, cozy touch, especially during the fall. You could even mix in some shredded coconut for a tropical twist. Be creative and make it your own!