Servings: 5

1 lb (about 5 large) carrots, peeled and sliced into matchsticks 1 lb (about 5 large) carrots, peeled and sliced into matchsticks
2 apples (we used granny smith), peeled, cored and sliced into matchsticks 2 apples (we used granny smith), peeled, cored and sliced into matchsticks
1/2 cup walnuts (or other nut), coarsley chopped, lightly toasted ½ cup walnuts (or other nut), coarsley chopped, lightly toasted
1/2 cup raisins ½ cup raisins
 
Juice of 1 medium lemon (3 Tbsp, divided) Juice of 1 medium lemon (3 Tbsp, divided)
3 Tbsp sunflower oil (3 Tbsp) or olive oil 3 Tbsp sunflower oil (3 Tbsp) or olive oil
1/2 tsp salt ½ tsp salt
1/8 tsp black pepper to taste ⅛ tsp black pepper to taste
 
Or use mayo until you like it. Or use mayo until you like it.

Toast nuts on a dry skillet until golden then remove from heat to cool (keep an eye on them; they can burn quickly).
Soak raisins in 1 cup boiling hot water for about 1 minute to soften them up. Drain well and set aside.
Cut carrots into matchsticks and place them in a large mixing bowl.
Cut apples into matchsticks and toss them with 1 Tbsp lemon juice right away to prevent browning (I used a granny smith apples but most apples will work well.
Add soaked raisins and toasted walnuts to the bowl.
In a small bowl or measuring cup, combine 2 Tbsp lemon juice, 3 Tbsp oil, ½ tsp salt and ⅛ tsp black pepper. (or mayo if using instead of lemon & oil)
Pour the dressing over salad and stir until combined.

If using mayo, do not use the lemon juice or oil.  If using mayo, do not use the lemon juice or oil.