Layers of Flavor
Pumpkin gets a lot of play in the fall but I think my favorite crop of the season is apples. Mixed with another seasonal favorite, carrots, and with a bit of spice, this salad makes me very happy.
Growing up, my mom made a carrot and raisin salad that was just carrots and raisins. It was OK but . . .
These raisins are plumped in apple cider, adding the first layer of flavor. Next, shredded carrots meet sweet shredded apple. I believe organic carrots actually taste better, they’re also inexpensive and available in a regular grocery store so I never compromise on carrots. The apple needs to be sweet here, something like a golden delicious or gala; this isn’t the time for a Granny Smith. Cinnamon adds spice and a pinch of ginger adds a refreshing warmth in the background, not enough that you know it’s ginger but a nice layer of flavor.
This Carrot Apple Raisin Salad is easy, inexpensive and tasty. The recipe makes enough for a 1/2 cup serving for 4 or a larger serving for two. (I ate a “larger serving” 
It would double easily.
I’m giving two versions. It was great both with and without mayo so choose the version that suits you and your family best.
Carrot Apple Raisin Salad
1/3 cup raisins
1/3 cup apple cider
1 cup shredded carrots
1 cup shredded apple (I used a golden delicious)
1/4 – scant 1/2 tsp ground cinnamon*
pinch ground ginger
3 Tablespoons mayonnaise
In a small pot, bring apple cider and raisins to a boil, add a lid and remove from the heat and let soak for 20 minutes – reserving 1 Tablespoon of the raisin liquid.
Version One: Grate carrots and apple, add raisins, 1/4 teaspoon cinnamon and a small pinch of ginger. Stir. Done.
Version Two: Grate carrots and apple, add raisins and 1 Tablespoon of the raisin liquid, a scant 1/2 teaspoon of cinnamon, a slightly larger pinch of ginger (this is still a tiny amount of ginger!), and the mayonnaise, adjusting the amount of mayo to taste. Done.
Linked to Whole Food Fridays, Gluten Free Fridays, SCD Sundays, Sugar Free Sunday, Gluten-Free Wednesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Raw Foods Thursdays, Simple Lives Thursday,
Thank you for visiting. I've spent many, many hours reading blogs and books about the gluten-free life. I love research. Really love it. I'm a writer so this is part of what makes me tick. But I know not everyone likes it. My goal is to bring this wealth of useful information to you here through interviews with prominent people from the gluten-free community. I hope that each time you visit, you’ll walk away with a little something new, something that helps you enjoy your gluten-free life even more.
I prefer apples to pumpkin anyday!
I think that might be my sweet tooth talking. LOL. Thanks for sharing this unique dish at this week’s Sugar Free Sunday. I’m a big fan of pretty much every ingredient in this recipe – can’t wait to try!
Thank you. Hmm, maybe it’s my sweet tooth talking too
Very interesting, I can’t wait to try it! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
See you next Friday! Cindy from vegetarianmamma.com
I used to eat this as a kid. Thanks for showing how to do it gluten free! I love your site and your ideas. I am new to gluten-free, and I’m trying to start a GF community on my website. I have started a weekly Gluten-Free Share Page on OneCreativeMommy.com. It’s brand new, but I hope it will become a great resource as it grows. I would love it if you visited and shared some of your great ideas each week. I hope to see you there.
Thanks for visiting, Heidi. I added one of my recipes to your roundup and will keep you in mind in the future. I enjoyed your blog.