Grandma’s Carrot Raisin Salad

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### 🥣 **Ingredients (Serves 4–6)**

– 3 cups **grated carrots** (about 4 medium carrots)
– ½ cup **raisins**
– ¼ cup **mayonnaise** (or Greek yogurt for a lighter version)
– 1 tablespoon **lemon juice** or **apple cider vinegar**
– 1–2 teaspoons **honey or sugar** (optional, depending on sweetness)
– Pinch of **salt**
– Optional add-ins: ¼ cup crushed pineapple (drained), chopped apples, or walnuts

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### 👵 **How to Make It – Just Like Grandma Did**

**1. Soften the raisins:**
Place raisins in a small bowl and cover with warm water for 5–10 minutes to plump them up. Drain well.

**2. Grate the carrots:**
Use a box grater or food processor to shred the carrots into fine pieces.

**3. Mix the dressing:**
In a large bowl, stir together the mayo, lemon juice or vinegar, honey (if using), and a pinch of salt until smooth and creamy.

**4. Combine everything:**
Add the shredded carrots and raisins to the dressing and toss until evenly coated. Stir in any optional add-ins if using.

**5. Chill and serve:**
Refrigerate for at least 30 minutes before serving — it tastes even better once the flavors have mingled.

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### 🍽️ **How to Serve It**

– As a refreshing **side dish** at barbecues and picnics
– Alongside **roast chicken or sandwiches** for lunch
– With **holiday ham** or pot roast at family dinners
– Tucked into a **wrap or pita** for a sweet crunch

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### 💡 Tips & Variations

– **Make it dairy-free:** Use vegan mayo or olive oil-based dressing
– **Make it extra crunchy:** Toss in some chopped celery or sunflower seeds
– **Make it heartier:** Add cooked quinoa or chickpeas for a light lunch salad
– **Make it tropical:** Mix in pineapple chunks and coconut flakes for a sunny twist

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### ❤️ Final Thoughts

Grandma’s Carrot Raisin Salad is more than just a recipe — it’s a little taste of tradition, a sweet memory you can recreate anytime. It’s proof that simple ingredients, prepared with care, can create something truly special.

So go ahead, whip up a batch and serve it with a smile. Grandma would be proud.

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Would you like a printable recipe card or a version scaled for a crowd?