A delightful and refreshing salad combining the crunch of carrots and fennel with the sweetness of raisins, perfect for any occasion.
Prepare the vegetables by peeling the carrots and trimming the fennel bulb.
Use a sharp knife or a mandoline for even slicing of the fennel.
In a food processor, coarsely grate the carrots, fennel, and green onions.
Pulse the processor to avoid over-grating and turning the vegetables mushy.
In a mixing bowl, combine mayonnaise, olive oil, vinegar, honey, sugar, salt, and pepper.
Whisk the dressing until smooth for an even coating.
Add the grated vegetables to the bowl with the dressing and mix well.
Ensure all the vegetables are evenly coated with the dressing.
Fold in the raisins and mix gently to distribute them evenly.
Soak the raisins in warm water for a few minutes beforehand to make them plump and juicy.
Transfer the salad to a refrigerator-safe container and chill for at least 2 hours.
Chilling allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with fresh mint leaves if desired.
Pair with a light main dish for a complete meal.
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