For carrot salad lovers

I happen to really love eating shredded carrots with raisens and pineapple, and mayo, of course.

But I find that shredding the carrots often stops me from making this more than I'd like. So I decided to compromise on the texture and just throw a bunch of cleaned (not peeled, just scrubbed) carrots into the food processor and whir away. It's certainly not the same, but I'm satisfied with the trade-off. It's incredibly fast (I can't find the shredder attachment for my processor, so that wasn't an option - and I routinely shred my knuckles doing it the manual way, so not gonna do that either)

But then I find I feel guilty about the mayo part of the equation. So plain yogurt was substituted, and I'm totally satisfied with that, too.

But then! I find there's no pineapple in the cupboard! But there were some cans of Lychee, so I thought: hmmm, I wonder....

So the verdict is in: it works, and works well. Here's the end results:

Carrot, processed
Plain yogurt
Lychees (tossed in the processor with the carrots at the last second), including the syrup (or some of it anyway - I never throw that away, it's as good as the lychees themselves)
Raisens
Dried cranberries (just for variety and cuz I had them)

OK I admit it's not so guilt-free on the sugar end of the equation, but that's a given.

I think it's a reasonable trade-off for getting a good daily dose of carrots!

I put mine in the food processor, too. It makes short work of it and we don't mind the slight difference, either. :hi:

and while the difference is clear, I just don't mind.

BTW, after processing a big batch of carrots, I got to wondering what else I might use them for, and I tried them in one of those sweet-egg omeletts (posted here awhile back) and that was easier than dicing them too

Eggs, mirin, soy, dash of sugar and salt, water
carrots, peas (frozen! not canned; or Chinese pea pods) and green onion

Made one version where I also added a crushed package of Ramen noodles - also good

(this was all because I got the huge bag of carrots at Costco, lol)

I've made carrot salad with diced oranges or mandarins instead of pineapple, and that comes out really good. Another thing I tried once was replacing the mayonnaise with some low fat sesame ginger bottled salad dressing. Nice flavor combo.

and I have some seasame ginger dressing too -- I'll try a batch with some mixed in, great suggestion!

I use the processor, too. And I don't feel guilty about the mayo. :-)

homemade mayo for the salad would leave little to feel guilty about is my thinkin'. :hi:

I'll eat eggs and oil with impunity in any other case, so it doesn't really make sense that I'd be concerned about mayo.

Even so, the yogurt adds just a bit more tartness that's kind of nice.

I had considered mixing them, but wasn't really sure that yogurt and mayo would play together well.