Carrot Salad

Carrot salad has many variations, but this classic version is absolutely essential at backyard get-togethers. Dressed in creamy mayo and studded with sweet currants, this light and bright salad — a cousin to coleslaw — is the easy, delicious cookout side you need. And it comes together with just a handful of kitchen staples.

Carrot salad mix-ins vary, but most tend to include things like raisins, apples, and pineapple. This version keeps things sweet and simple with the addition of currants. These tiny dried grapes distribute nicely throughout the shredded carrots, providing small bursts of sweetness to each bite. If you can’t find currants, feel free to reach for raisins.

Because the base of this salad skews naturally sweet, a balanced dressing is important. Creamy mayo is brightened with apple cider vinegar and whole grain mustard, with a touch of sugar and a splash of Worcestershire sauce for depth. Chives add color and a subtle savoriness to round everything out.

Using the shredding disc in your food processor is the fastest, easiest way to shred carrots for salad. Using the food processor allows you to apply significant pressure as you push them down the feeding tube, leaving you with longer shreds than you can get with a box grater and giving the salad a toothsome, satisfying texture. A box grater also takes more time, and some elbow grease. But this salad is so simple, it comes together in a snap no matter which method you choose.

You can certainly make this salad ahead of time, but the carrots will start to release their juices when tossed with the dressing, which will cause the salad to get watery after a couple of hours. If you need to prepare it ahead, shred the carrots, mix up the dressing, and store them covered in the refrigerator separately. Mix them together once you’re closer to serving.