Vinaigrette. Love it!

I like lemon with sweet carrots. Shredded carrots, lots of chopped parsley, lemon juice & olive oil with a bit of sugar to taste, salt & pepper. Or, Indian style...saute a few brown mustard seeds in oil until they pop, add a few cumin seeds to brown a bit, then the lemon juice, sugar, salt & pepper...this one is good with a pinch of asafoetida sizzled in with the cumin or, if you haven't got asafoetida, garlic works.

A Japanese style, rice wine vinaigrette is nice on carrot salads too.

Mine is simple. Shredded carrots, mayo, a splash of lemon juice and dare I say...raisins. I haven't made it in quite a while either Linda. Have to make some this weekend. NancyLouise

Haven't had it in years either but I always liked it.
Shredded carrots, mayo and either pineapple or raisins, maybe both.

Nancy

I've always made it the way my Mom did, with mayo and raisins. But, she probably used Miracle Whip. So I might not care for that anymore since MW tastes so incredibly sweet to me now.

seagrass

Thanks guys....Vinaigrette....I think that's what I was remembering.....and I think some onion too....

Carrot Confetti from the 2009 Carrot Cookalong is the carrot salad I now make most often. Equal parts of grated carrots and apples with a dressing of orange and lemon juices and sugar. I usually add golden raisins and sliced almonds too.

Thanks for posting it, Sally2. It's so light and refreshing.

Grated carrots, crushed pineapple, raisins,
Some mayo thinned with some juice from the pineapple.
Maybe a few chopped walnuts on special occasions.

Rusty

Mom made the mayo kind, but after tasting the vinagrette kind, it's my "go to" style. I find the mayo kind too gloppy. I use orange juice and olive oil. Or lemon juice and a dash of honey. I like mine with cumin too, but I love cumin.

Here's my favorite, a Central Asian salad, from a Chicago restaurant, Russian Tea Time. I make half, or a quarter, of the recipe.

Tashkent Carrot Salad

Carrots  2 lbs.
Coriander  1 tsp
Garlic  4 cloves
Olive oil  6 T
White vinegar  6 T
Paprika  to taste
Salt  to taste
Pepper  to taste
Sugar  2 T

Thinly shred carrots, mix with sugar and crushed garlic. Let sit for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to sit on the bottom of pan. Serve chilled. [6 portions])

This is why I love this forum! New ideas!

Yum, ruthanna, gonna try that one. Probably minus the raisins though...maybe some dried cranberries if I'm feeling fruity.

Going to try yours too, cloudy christine. Coriander and carrots with garlic and a vinegar tang sounds tasty.

I have a passion for carrots, so I'm keeping an eye on this thread! :D

You should check out the Carrot Cookalong thread. The format isn't too easy to read but I am still trying recipes from that one.

No mayo--blech! My mother 's version has exactly three ingredients: grated carrots, crushed pineapple with some juice, and raisins. It's my brother's favorite, so I've made it often. I like some of the versions prsented here, however. I might have to go find the Carrot Cookalong thread.

Great One...

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