The best salad for fish. A unique ingredient that perfectly complements the dish

A carrot salad is a quintessential part of Polish salad menus popular for its simplicity and rich sweet taste that appeals to all ages. It pairs wonderfully with fish and other types of baked or fried meat. This recipe, however, elevates the traditional carrot and mayonnaise base by introducing raisins to the mix. Although not everyone may appreciate their presence, fans of sweet highlights will certainly find them delightful.

A carrot salad is a potent source of vitality and deliciousness. It is packed with carotene, a precursor to vitamin A, essential for maintaining our eyes' optimal health. As vitamin A is fat-soluble, mayonnaise, or a good quality oil, is a crucial addition to this salad.

Ingredients:

• 3/4 cup grated carrots,
• 1/2 cup mayonnaise,
• raisins,
• salt,
• sugar,
• 1 teaspoon lemon juice,
• optional: an apple cut into cubes, dried cranberries, a pineapple cut into cubes.

Method of Preparation:

1. Peel and grate the carrot. Transfer it to a bowl.
2. Blanch the raisins in boiling water and then add them to the grated carrot.
3. Add the mayonnaise, lemon juice, a pinch of both salt and sugar, and mix all the ingredients thoroughly.
4. If you wish, add either chopped pineapple or a grated apple.
5. Refrigerate the salad for at least 30 minutes to allow the flavors to blend together optimally.

If you desire, you may replace the raisins with dried cranberries. You can also lighten the salad by substituting some mayonnaise with natural yogurt. Adding the white part of a leek, whose peppery taste counteracts the sweetness of the carrot, comes highly recommended. For an enriching crunchy texture, consider adding a handful of finely chopped walnuts. This salad is an excellent complementary side dish for fish, but it is so delectably versatile that it can be enjoyed as a simple, quick snack on its own as well.