Peel the carrots and grate themwith the large holes of a box grater. Transfer to a large bowl.
Add mayo, yogurt, raisin, sugar, salt, pepper, and lemon juice.
Mix well with a spoon for a couple of minutes until the sugar dissolves and the mayo fully incorporates the other ingredients.The carrots should be slightly wet and not dry at all. The dressing should be visible on the salad. Add more mayo, yogurt, or juice if the carrots are too dry.
Serve as a starter or as a side dish with your favorite main.
MODERN CARROT RAISIN SALAD
Peel the carrots with a vegetable peeler and shred them with a food processor or an electric salad shredder. Transfer shredded carrots to a bowl.You can use a box grater if you don't have those appliances.
Add the ingredients for the dressing to a small jar: mustard, finely chopped shallots,freshly squeezed orange juice, olive oil, salt and pepper, cumin, and chopped parsley.Shake well until emulsified.Tip: Whisk the ingredients in a bowl if you don't have a jar.
Pour the dressing over the shredded carrots, add crushed walnuts and raisins, and toss.Let the flavor meld in the fridge for 15 minutes before serving.