Ensalada de Zanahoria y Pasas (Mexican Carrot and Raisin Salad)
This Ensalada de Zanahoria y Pasas or Mexican carrot and raisin salad, is inexpensive, easy to prepare and made with simple ingredients that are easy to find.
Ingredients
Ingredients
- 6 medium carrots peeled and grated (500 g)
- 1½ cups raisins (225 g)
- ½ cup fresh cilantro coriander, finely chopped (15 g)
- ½ cup desiccated coconut (45 g)
- 1 cup sweet pineapple finely chopped (optional) (150 g)
- ½ cup sliced almonds optional (50 g)
Dressing
- 2 tablespoons mayonnaise 30 ml
- ½ cup crème fraîche 120 ml
- 3 tablespoons agave syrup or honey 45 ml
- 1 tablespoon salt 15 g
- 1 pinch black pepper
Instructions
Instructions
- Grate the carrots and place them in a large bowl. Add raisins, chopped cilantro, desiccated coconut, pineapple (if using), and almond slices. Toss gently to combine.
- In a separate bowl, whisk together the mayonnaise, crème fraîche, agave syrup (or honey), salt, and black pepper until smooth.
- Pour the dressing over the carrot mixture and stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve cold as a refreshing side dish alongside grilled chicken, steak, or your favorite barbecue foods.