Abuelita's Carrot Raisin Salad

Abuelita with Liz (5 months old)

Memo's 6th Birthday

Carmen Guzman de Jimenez was my mother in law. She taught me many things about family that I did not receive from my own family. She had a couple of sayings that I now live by:
"Tolerance is the pricing of having family!"
" Don't try to change someone, learn to gently mold!"
"Why get angry? Wait a few minutes and thinks will change!"

Seeing life through her eyes was a magical experience that I did not appreciate until about 10 years ago. I met Carmen when she was 60 years old, the age I will be in a couple of weeks! I look at her photos, remember her stories and only hope I can be to my kids and grandkids the wonderful role model she was. Up until the year she passed away at 94, she still asked about me. I miss her gentleness towards my children and myself.


Abuelita, as I too called her, was a terrific cook... on top of everything else. She taught me how to make food that was not frozen or out of a can!! She would invite Jorge, the kids and I over for dinner, which was always celebrated in the late afternoon around 4pm. One of her trademark salads was Carrot Raisin Salad.

Abuelita's Carrot Raisin Salad

Abuelita's birthday May 1981 with Memo, Liz and me
This was taken at our home in Monterry, Mexico

3 cups shredded carrots (shredding baby
peeled carrots make the recipe tender
and sweet)
1 cup raisins
1/2 mayonnaise
1/4 cup honey
1/4 tsp grated ginger
Pinch of salt
Optional: 1/4 finely chopped pecans (this is something I have added)


The secret to this salad is the sauce. Combine the mayonnaise, honey and ginger (you can substitute powdered ginger spice but add only 1/8 tsp. Stir until well blended and then add the raisins.

Shred the carrots and gently fold into the mixture, cover and refrigerate until served. Allow at least 2 hours before serving.