No Mayonnaise Allowed!

I don’t like store-bought mayonnaise. I’ve never really liked it on my sandwiches (I’m a mustard girl), and I can barely choke down potato salad with mayonnaise. Give me a good potato salad with coarse mustard and crème fraîche, like the one I ate at O’Connell’s last week.

I can’t even begin to describe my hatred of the traditional, gloppy, mayonnaise-y “carrot salad” that I remember from parties in the 70s and 80s. Even as a small child, I knew this was an abomination. Thank goodness for other people who believe this too. Here is a tasty salad recipe that my mom sent me several years ago:

Carrot Parsley Salad
3 1/2 cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 Tablespoons fresh lemon juice
1/4 cup vegetable oil (I usually use canola oil but extra virgin olive oil would work too)
freshly ground black pepper to taste

Combine everything in a large serving bowl and toss well. This can be made ahead and refrigerated until serving. I think it tastes better chilled. This will keep up to a week, but I doubt it will last that long.

Another recipe for mayonnaise-less carrot salad showed up in my inbox a couple of days ago. This one is similar to another recipe that I occasionally make.

Apple Carrot Salad (From the Arlington Farmer’s Market Newsletter/Simply in Season) is currently featuring this as recipe of the week.

1/4 cup fresh lemon or lime juice
2 tablespoons orange juice
1 tablespoon honey
2 cups apple (peeled if desired)
2 cups carrots, shredded
1 tablespoon fresh mint, chopped
1/8 teaspoon salt or to taste
1/4 cup raisins (optional)

I would add 1/4 chopped walnuts or pecans because they taste good and lend a different texture to the salad.

Mix lemon or lime juice, orange juice, and honey together in a large bowl until honey is dissolved.

Grate apples directly into juice mixture to prevent apples from browning. Toss remaining ingredients with apples and serve immediately.

Serves 4 to 6