My mother, being a good cook, did a good job of making traditional carrot salad, with grated carrots, mayonnaise, raisins, and maybe a bit of sugar. I always enjoyed Mom’s carrot salad. Since carrot salad is basically orange in color, it would fit in well with a Thanksgiving table. And it will help make you “grateful.” (Sorry. Very bad joke.) I wondered what kind of concoctions modern culinary experts had come up with for carrot salad. After looking at several recipes, I borrowed some ideas and came up with my own version. I tried it out and found that I liked it quite a bit, so I decided to share it with you.
One cooking website suggested that you could buy pre-grated carrots to save time. I have no idea how much more they cost than non-grated. I couldn’t even find any in the store where I shop, which is quite a large store. If you have a fairly elaborate food processor with a grating blade, it shouldn’t take you long to grate the carrots. If you use a box grater or flat grater, it will take you a little longer. You will probably want to use regular carrots rather than baby carrots, if you prefer not to shred the tips of your fingers or your fingernails. (Yes, it’s the voice of experience.)
I used the rotary grater my mom and dad gave me years ago, which you will see pictured below, to grate the carrots.
Mom had one just like it, except hers was all metal. We used it quite a bit. I must admit that the metal one did a little better job of putting solid pressure on whatever is being grated. I guess the manufacturers may have begun using plastic to avoid the possibility of rust. I found that there is a German company still producing that type of grater. You can find it online.
Maybe you would like to try out my new recipe for carrot salad. You can help “make America grate again.” (I couldn’t resist. I think I saw it on a T-shirt somewhere.)
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