Place ¼ cup (for a lightly dressed salad) or ⅓ cup (for a creamier salad) mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon whole grain mustard, ½ teaspoon Worcestershire sauce, and ¼ teaspoon kosher salt in a large bowl and whisk until smooth.

Trim and peel 1 pound carrots. Shred in a food processor fitted with the shredding disc: Cut the carrots crosswise into pieces about the width of the feeding tube (this creates longer shreds). Working in batches, place the carrots sideways in the feeding tube and process into shreds (about 4 cups). Transfer to the bowl with the dressing. (Alternatively, grate on the large holes of a box grater into a large bowl.)

Finely chop ½ bunch fresh chives until you have 2 tablespoons, plus more for garnish if desired. Add the chives and ¼ cup currants or ⅓ cup raisins to the carrots. Mix gently with a fork until evenly coated with the dressing. Garnish with more chopped chives if desired.