Carrot and Raisin Salad With Fennel |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This is a recipe from Ken Kostick's cookbook Ingredients:
6 medium carrots, peeled and diced |
1 fennel bulb, chopped |
1/2 cup green onion, chopped |
1/2 cup mayonnaise |
1/4 cup table cream |
2 tablespoons olive oil |
2 tablespoons vinegar |
2 tablespoons honey or 2 tablespoons granulated sugar |
1/2 teaspoon mint, dried |
1/8 teaspoon sea salt |
1/2 teaspoon white pepper |
1/3 cup raisins |
Directions:
1. In a food processor combine carrots fennel and green onion.
2. process until coarsely grated.
3. Add mayo, cream, oil, vinegar, sugar.
4. Continue processing until well mixed.
5. If to dry add more mayo.
6. Transfer to bowl, add raisins and mis well.
7. Refrigerate 2 hours for flavours to blend.
8. ****you can add 1 cup chicken if desired.
9. ***consider omitting salt if on a low sodium diet.
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