Classic Crunchy Carrot Salad

Start by peeling the carrots. I recommend a sturdy Y-peeler for this task, which quickly takes off only the layer you don't want, leaving the majority of the nutritious carrot behind.

Grate the peeled carrots using the large holes on a box grater. This is a crucial step in the texture of the salad, maintain a medium pressure while grating to avoid them becoming mushy.

Next, place your grated carrots in a large mixing bowl and set them aside.

Now, prepare the dressing. In a bowl, mix together the apple cider vinegar, honey, salt, and pepper. Make sure to taste the dressing after mixing- the balance should lean slightly towards acidity to counteract the sweet carrots.

Pour the dressing over the grated carrots and toss until they’re evenly coated. I find that tossing with your hands is effective for this, make sure they are clean, of course!

Stir in the chopped nuts and raisins. This gives a pleasant burst of sweetness and a satisfying crunch in each bite.

Serve immediately or refrigerate for up to a day before serving. If you're preparing this dish in advance, I suggest adding the nuts just before serving to maintain their crunchiness.