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Ensalada de Zanahoria y Pasas

Servings 5 people
Cook Time 30 mins


  • 6 peeled carrots
  • 1 1/2  cups of raisins
  • 1/2 cup  chopped fresh coriander
  • 1/2 cup  desiccated coconut
  • 1 cup chopped sweet pineapple (optional)
  • 1/2 cup almond flakes (optional)
  • 2 tbsp  mayonnaise
  • 1/2 cup creme fraiche
  • 3 tbsp agave syrup or honey
  • 1 Pinch of black peoper
  • 1 tbsp salt



  • Grate all the carrots and place them in a large bowl. Add the coriander, coconut, pineapple and almond flakes and mix.
  • Make the dressing in another bowl.
  • Combine the mayo, creme fraiche, salt, pepper and agave syrup, mix and add the to carrots.
  • Mix well and store it in the fridge for at least 30 min. 
  •  Serve cold and enjoy it with a nice grilled chicken or steak!
Course: Salad
Cuisine: Mexican
Keyword: salad