Here this recipe bridges the gap of time between those food memories and reality. This salad is a carbon copy of what we’d have at lunch and dinner at our grandmother’s house. The hardest thing about making this salad is shredding the carrots. You’ll want to peel the carrots before shredding, as this will ensure the best taste and texture for the salad.
We all know of this salad. It was always in a goldenrod-colored Tupperware container in the fridge or served in a powder blue Cinderella Pyrex bowl. It was a sweet, creamy, crunchy, and satisfying addiction that only our grandmothers could reproduce in the medium of food-formed love. This Grandma’s Carrot Raisin Salad is just that — the embodiment of everything we loved about our grandmothers’ meals; the outdated but adored and everlasting comfort in the food we long to have as the time between the memories grows even farther away.
- In a large bowl combine the carrots, mayonnaise, sour cream, vinegar, raisins, pineapple, salt, and pepper, stirring to combine.
- Wrap the bowl with plastic wrap and refrigerate for a minimum of 1 hour before serving, enjoy!
