Carrot and Apple Salad

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Serve this refreshing salad for a lunch menu with cold meat or chicken and crusty bread and butter.

Ingredients

  • 225 g/8 oz new carrots
  • 3 dessert apples
  • 4 tablespoons seedless raisins
  • 1 carton soured cream
  • 2 level teaspoons castor sugar
  • juice of ½ lemon

    Method

    Scrape the carrots and grate coarsely into a bowl. Peel, core and grate the apple and add along with the raisins.

    Mix together the soured cream, sugar and lemon juice and pour over the mixture. Toss with a fork to blend the ingredients and serve.