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–+ servings
Warm carrot salad with yogurt, softened raisins, and prepared walnuts

Warm Carrot Salad with Raisins and Walnuts for Full GAPS

A measured Full GAPS carrot salad with raw grated carrots, raisins softened in cooking fat, prepared walnuts, and homemade 24-hour yogurt.
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Servings: 1 four-carrot batch
Course: Salad, Side Dish, Snack
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 large carrots finely grated and kept raw
  • 1/4 cup additive-free raisins whole
  • 1/4 cup prepared walnuts coarsely chopped
  • 1 tablespoon ghee, butter, or natural non-hydrogenated coconut oil choose the tolerated cooking fat
  • 1/2 cup homemade yogurt fermented for at least 24 hours

Equipment

  • Le Creuset Signature 9-inch skillet in Artichaut
  • Heat-safe spatula or wooden spoon
  • Box grater or food processor with fine shredding disk
  • Large glass or ceramic mixing bowl
  • Measuring cups and tablespoon

Method
 

  1. Melt the ghee, butter, or coconut oil in a small skillet over medium-low heat. Add the raisins and move them through the fat until they look plump and feel flexible but remain intact and unbrowned.
    Raisins softening in ghee in a Le Creuset Artichaut skillet
  2. Finely grate the carrots with a box grater or food processor. Put the raw shreds into a large glass or ceramic bowl. Stop while the shreds remain separate and dry, with no orange liquid pooled in the bowl.
  3. Add the softened raisins, coarsely chopped prepared walnuts, and homemade 24-hour yogurt to the raw grated carrots.
    Raw grated carrots, softened raisins, walnuts, and yogurt before mixing
  4. Fold from the bottom until the yogurt coats the carrots evenly and the raisins and walnuts are distributed through the bowl. Serve promptly for the contrast between warm raisins, cool yogurt, and crisp carrot.

Notes

Full GAPS after raw carrot, additive-free dried fruit, prepared walnuts, the chosen cooking fat, and homemade yogurt are tolerated; not an Introduction Diet recipe.
Only the raisins and cooking fat are warmed. The carrots remain raw and the yogurt is not heated.
The source gives neither a serving count nor preparation, cooking, total-time, or storage numbers; four-carrot batch describes the measured batch rather than a serving claim.

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