This is a recipe adapted from my mother’s kitchen where she used a juicer to make herself carrot juice and then could not get herself to discard the pulp. We don’t use a juicer becasue it’s actually carrot salad we’re after.
So here it goes…
Peel and trim four regular sized carrots, we prefer the nantes variety for its sweetness. Grate then fine into a bowl, interspersing a finely grated dill pickle or two.
Add a shot of the dill pickle juice and two or three tablespoons of our veganaise. Mix well, squeezing the veganaise into the carrots until smooth. Then add a handfull of raisins and salt to taste. A little salt brings out the flavors. Too much and you’ll miss the subtleties of the recipe.
That’s it. That simple.