Carrot Salad Recipe

Use the shredding disc on a food processor. This is fast, efficient, and creates uniform shreds that meld beautifully with the dressing.

Use the large holes of a standard box grater. This method gives you slightly thicker, more substantial carrot shreds, which some people prefer for extra crunch.

Open the can of crushed pineapple and pour it into a fine-mesh sieve set over a bowl. Use the back of a spoon to press down firmly on the pineapple, squeezing out as much juice as possible. This is the most important step to prevent a watery salad. Discard the juice (or save it for a smoothie!). Add the well-drained pineapple to the bowl with the carrots.

Place the chopped walnuts or pecans in a small, dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly browned. Watch them carefully as they can burn quickly. Remove them from the pan immediately to cool, then add them to the bowl.

Simply add the 1 cup of raisins to the bowl with the other ingredients.

It allows the distinct flavors of the dressing, carrots, and pineapple to meld into a cohesive, delicious whole.

The carrots soften ever so slightly, losing their raw edge while still retaining a pleasant crunch. The raisins also absorb some of the moisture from the dressing, becoming plump and juicy.