Bright & Creamy Carrot Salad: A Crunchy Classic Side Dish

Shred the Carrots:
Use a box grater or food processor to shred the carrots finely.

Make the Dressing:
In a mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and honey (if using). Season with salt and pepper to taste.

Combine:
Add the shredded carrots to the dressing and toss until well coated.

Chill:
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.

Serve:
Garnish with raisins or cranberries and chopped herbs if desired. Serve cold.

Serving and Storage Tips:

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