We’ve been spiralizing in our house…and no, that’s not a euphemism for anything. We’ve just pulled out the spiralizer and started curling up everything. Did you know that fall produce works really well in the spiralizer? Apples, carrots, beets – anything firm and crunchy will probably spiralize well.
With that thought in mind, we made a fall carrot-raisin salad that was amazingly delicious and tempting even for the kind of (small) people who turn up their noses at the word “salad.” This carrot-raisin salad looks nothing like your grandma’s shaved-carrot-and-mayonnaise combination, which is probably a good thing. We used this spiralizer from Chef’s Toys because it is easy to use and it churns out all different sizes of spirals quickly.
- 1 large carrot, peeled if necessary
- 2 green apples, cored but not peeled
- Juice of 1 lemon
- ½ cup golden raisins
- Dash of cinnamon
- ¼ cup olive oil
- 1 T. vinegar
- 1 T. honey
- Using a spiralizer, cut the carrot into curly pieces and place in a medium bowl. Spiralize the apple into long curlicues, squirt the lemon juice over the apple pieces (to prevent browning), and place in the bowl with the carrots. Add the raisins and cinnamon.
- In a small container, whisk together the olive oil, vinegar, and honey. Pour over the carrot/apple/raisin mixture and stir to combine. Serve immediately, or else chill and serve.
This salad makes a tasty side dish, especially with barbecue or sliders. Oh, and you can eat it for breakfast if you like, because…apples and raisins! And getting in a few extra carrots never hurt anyone.