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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.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salad
Cuisine: Mexican
Ingredients Method

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

Method
 

Instructions
  1. 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.
  2. In a separate bowl, whisk together the mayonnaise, crème fraîche, agave syrup (or honey), salt, and black pepper until smooth.
  3. Pour the dressing over the carrot mixture and stir until everything is evenly coated.
  4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Serve cold as a refreshing side dish alongside grilled chicken, steak, or your favorite barbecue foods.