Easy Carrot Raisin Salad
The first time I ever made this carrot salad, my husband didn’t even want to hear about it. He thought it sounded strange and was very skeptical about trying it. But I insisted, as I do with everything I make, because I know for a fact that most often than not, he ends up liking what I made. So as he tried this, I could see he was enjoying it, and he even admitted that it was so much better than what he thought it would taste like. Well let me tell you, this simple salad is going to be an unlikely hero at your dinner table, with its crisp shredded carrots and sweet raisins, all perfectly enveloped in a creamy, honey-lemon dressing. It’s so incredible and a stunning testament to how simple ingredients can sing together, and will turn doubters into believers with just one bite. If you enjoy softer raisins in your salad, start by soaking them in hot water for about 10 minutes. This step is optional but adds a lovely plumpness to the raisins, enhancing their texture and flavor. Once they’re nicely swollen, drain them thoroughly so they mix well without adding extra moisture to the salad. In a small bowl, combine the mayonnaise, honey, lemon juice, and a pinch of salt. Whisk everything together until the dressing is smooth and creamy. Take a large mixing bowl and toss in the shredded carrots and the drained raisins. Pour the prepared dressing over the carrot and raisin mixture and give it a good toss to ensure everything is evenly coated. For a bit of crunch, stir in the chopped walnuts. Once everything is mixed, cover the salad and place it in the refrigerator to chill for about 30 minutes to an hour. Just before serving, garnish the salad with freshly chopped parsley.
Storing Leftovers
This carrot salad stays fresh for up to 3 days in the refrigerator when stored in an airtight container. Remember, the longer it sits, the more the textures will soften, especially the nuts.
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title: “Carrot Raisin Salad” ShowToc: true date: “2024-11-02” author: “Alfred Wurzbacher”
Both recipes are delicious crowd pleasers and easy to make in less than 15 minutes with simple ingredients. Which one is more for you? Shredded carrots and raisins are a match made in heaven. We love this combination so much that we had to make two different carrot raisin salad recipes. The first one, a classic, is grandma’s carrot raisin salad recipe. We make it with mayonnaise, lemon juice, sugar, and raisins; everyone loves it! We lighten it a little by using half yogurt (Greek or plant-based) and half vegan mayo. It’s creamy, wet, sweet, and delicious!The second is a modern, Moroccan-inspired, healthy carrot and raisin salad recipe without mayo. This version is for world travelers curious to try new flavor combinations. We make it with shredded carrots, raisins, orange juice, olive oil, walnuts, cumin, and parsley. The crunchy carrots and the cumin aroma is a sensory experience that will transport you into a different world. Both recipes are delicious and crowd winners. Bring them to potlucks and picnics, serve them as a side dish, or make them as part of a brunch for your favorite peeps. And, of course, let us know which carrot salad recipe you decide to make!
Ingredients
Instructions
Grandma’s carrot raisin salad
Variations
Raisins
You can use regular brown raisins, golden raisins, or a mix of the two.
Mayonnaise
This recipe uses our homemade vegan mayo, but feel free to use your favorite mayonnaise.
Yogurt
We cut the mayo with yogurt – plant-based or greek yogurt – to lighten up this recipe. You can substitute more mayonnaise for the yogurt if you want the old-fashioned carrot raisin salad.
Sugar
Any sugar works, white, brown, maple syrup, honey, or agave syrup.
Lemon Juice
Freshly squeezed lemon juice adds acidity and boosts the other flavors. You can substitute apple cider vinegar for lemon juice.
Salt and Pepper
Those are optional; however, we think that a pinch of salt and a twist of black pepper enhance the flavor of the other ingredients.
Other Ingredients
Other ingredients that go well in this salad are crushed pineapple or pineapple tidbits, a couple of tablespoons of pineapple juice, sliced apples, toasted slivered almonds or other crushed nuts, and sunflower seeds. To grate or shred your carrots, you can use a box grater, a food processor, or an electric salad shredder with a fine grating cone attachment.
Raisins
You can use regular brown raisins, golden raisins, sultanas, or a mix. If your raisins are very dry, soak them in warm water for 10 minutes before adding them to the salad.
Walnuts
Chopped walnuts add crunch and a delicious nutty flavor. Together with the raisins and the carrots, they remind us of a delicious carrot cake.
Mustard and Orange Dressing
Dijon Mustard: to emulsify the dressing and add a tangy and mildly spicy taste.Shallots: you can substitute red onions or green onions for the shallots. Shallots add a mild tangy taste.Orange Juice: freshly squeezed orange juice adds sweetness and a slight acidity that is perfect for this recipe. However, feel free to substitute lemon juice for orange juice for a tangier, more refreshing carrot raisin salad.Olive oil: we like to use extra virgin olive oil, but regular olive oil works too. Salt and Pepper: kosher salt or sea salt adds plenty of flavors; freshly ground black pepper adds a pleasant spicy aroma. Cumin: ground cumin is the star spice of this recipe, and we adore it in this carrot raisin salad recipe. Try to add it in. If you don’t have it, you can leave it out, although you’ll miss its fragrance and aroma. Parsley: flat-leaf parsley adds color and freshness. It fits the other ingredients perfectly.
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. 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. It goes well with crusty bread, together with:
Green beans saladRed cabbage slawGrilled zucchini and grilled eggplantAvocado spreadBaba ganoushChickpea hummus
The chickpeas turn this salad from a side dish to light and fulfilling lunch or healthy dinner. You can easily substitute pineapple for the apple, making the salad sweeter and almost dessert-like.
Storage
Store our carrot raisin salads in an airtight container in the refrigerator for up to 36 hours. We don’t recommend freezing this recipe.
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