Pregnancy Friendly Classic Carrot Raisin Salad
Total time45 min
Prep time15 min
Cook time0 min
4.6(8)
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Learn more →Ingredients
6 servings
- 1 lb carrots, peeled and coarsely grated (about 4 cups)
- ⅔ cup raisins
For the dressing
- ½ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- ¼ tsp salt
- ⅛ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Grate the carrots on the large holes of a box grater or using the shredding disc of a food processor. Transfer to a large mixing bowl and add the raisins.
- 2
In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, honey, salt, and black pepper until smooth and uniform.
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