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Carrot salad in white plate

AUBURN UNIVERSITY, Ala. – This new take on carrot salad definitely isn’t what Grandma used to make. Our Not Your Grandma’s Carrot Salad brings shredded carrots, apples, raisins and yogurt together for a creamy, cool side to any meal. Grandma may disapprove, but it’s a safe bet that she’ll like the taste!

“This is the basic formula for making a lower fat carrot salad by subbing mayo for yogurt. Get creative with additions like drained canned pineapple, chopped nuts or a teaspoon of mustard, lemon juice or vinegar.”
-Katie Funderburk, Alabama Extension nutrition specialist, and registered dietitian

Ingredients

  • 6 carrots, shredded
  • 2 apples, diced
  • 1/3 cup raisins
  • 6 ounces plain yogurt

Pro Tips

When stored in the fridge, carrots will last four to five weeks. It’s easy to tell carrots are going bad if they are shriveled up, mushy or soft. Slice the apples and dip them in 1 cup water and 1 tablespoon lemon juice mixture to keep them fresh for snack time later.


Directions

Combine all the ingredients in a medium bowl. Then, chill in the refrigerator and enjoy!

Want to learn more? Step-by-step instructions for the Not Your Grandma’s Carrot Salad recipe, as well as an instructional video, are available at LiveWellAlabama.com.


Live Well Alabama

Live Well Alabama is a Supplemental Nutrition Assistance Program-Education (SNAP-Ed) initiative developed by the Alabama Cooperative Extension System at Auburn University. This initiative reaches residents across the state with research-based education.

“Our recipes are great for getting kids to help in the kitchen,” Funderburk said. “Kids are more likely to try new foods when they helped make them.”

Eating healthy doesn’t have to be difficult or expensive. Live Well Alabama provides numerous recipes that are simple and budget-friendly.

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