Carrot salad with raisins, pineapple, mint, and spices. Cold salads are perfect for a hot summer.
Step 1: Shred Carrots and Add Pineapple
A couple of weeks ago it actually got HOT here in the bay area, where air conditioning is unknown and usually unnecessary. We sat around all melty, looking for excuses to open freezer. Running the stove or oven was right out, so we revisited the grand world of cold salads and other uncooked food. This carrot salad is one of my favorites.
Grate two pounds of carrots. I used the shredder blade in my food processor, but you Luddites can certainly hand-grate your carrots.
Add 2 cans of crushed pineapple or pineapple chunks. Make sure that your pineapple is packed in juice, not syrup, as you're adding the liquid too.
Obviously you can halve this recipe if you like, but I'm going to keep running with these proportions to ensure leftovers.