carrot salad for kids to love

Happiness for me is green carrot tops peaking out of my grocery bag, bouncing along with each step I take. Fresh carrots are so much more tasty that the shaped and bagged variety. I hope this new generation will get acquainted with the real thing, maybe even pull a few out of the garden and eat while the top is still attached. This salad is a nice addition to a picnic lunch, as it keeps well and is a cinch to make. The cider vinegar and honey in the dressing, and apples and raisins in the salad make this version kid-friendly.

carrot raisin salad
Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

2 tablespoons sesame seeds, toasted

2 cups shredded carrots

½ cup golden raisins, softened

1 Granny Smith apple, cored and shredded

dressing:

¼ cup lemon juice

2 tablespoons apple cider vinegar

1 tablespoon honey

1 clove garlic, minced

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons vegetable oil

Instructions

1

Place raisins in small bowl and cover with ½ cup hot water. Allow to sit 5 minutes, drain.

2

Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.

3

Mix toasted sesame seeds, carrots, raisins and shredded apple together in a bowl.

4

Whisk lemon juice, vinegar, honey, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.