Carrot Raisin Salad

Carrot Raisin Salad is a refreshing and colorful side dish made with shredded carrots, plump raisins, and a creamy sweet-tangy dressing. This simple yet flavorful salad is a staple at picnics, potlucks, and family dinners.

Why You’ll Love This Recipe

• Quick and easy to prepare in under 15 minutes
• Uses simple, pantry-friendly ingredients
• Naturally sweet from carrots and raisins
• Versatile with many optional add-ins
• Great for meal prep or make-ahead meals
• Can be made vegan or lighter with simple swaps
• Kid-friendly and nutritious
• No cooking required
• Perfect for all seasons
• Adds color and crunch to any plate

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

– 4 cups shredded carrots (about 1 lb)
– ½ to ¾ cup raisins
– ¼ to ½ cup mayonnaise (or Greek yogurt or vegan mayo)
– 1 to 2 tablespoons honey, sugar, or maple syrup
– 1 tablespoon lemon juice
– Pinch of salt

Optional add-ins:
– ½ cup crushed pineapple or apple chunks
– 2 tablespoons chopped nuts (pecans, walnuts, or sunflower seeds)
– 1 teaspoon lemon zest
– ¼ cup dried cranberries or chopped dates

directions

1. Shred the carrots using a box grater or food processor.
2. In a large mixing bowl, whisk together mayonnaise (or yogurt), sweetener, lemon juice, and salt.
3. Add the shredded carrots and raisins to the bowl.
4. Stir to combine until all ingredients are evenly coated.
5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Servings and timing

• Servings: 6 to 12 (½-cup portions)
• Prep time: 10 to 15 minutes
• Chill time: 30 minutes to 2 hours
• Total time: approximately 15 minutes plus chilling

Variations

• Chick-fil-A style: add crushed pineapple and use sugar for sweetness
• Light version: replace mayo with Greek yogurt or a mix of yogurt and light mayo
• Fruity twist: mix in chopped apples, dried cranberries, or pineapple tidbits
• Nutty crunch: add toasted nuts or seeds like pecans or pumpkin seeds
• Spicy tang: stir in a spoonful of mustard or a splash of apple cider vinegar
• Vegan: use vegan mayo and maple syrup
• Citrus flavor: use orange juice and zest instead of lemon
• Herbed: add fresh parsley or mint for a fresh twist

storage/reheating

Store in an airtight container in the refrigerator. The salad stays fresh for 3 to 5 days. For best results, mix in the dressing just before serving if making ahead. Do not freeze, as the texture will degrade.

FAQs

What’s the best way to shred carrots?

Use a box grater or food processor with a shredding attachment for the best texture and freshness.

Can I make this salad ahead of time?

Yes, it’s perfect for meal prep. Prepare it a few hours in advance or even the night before serving.

How do I keep the salad from becoming watery?

Use fresh carrots and add the dressing shortly before serving if you’re prepping in advance.

Is Carrot Raisin Salad healthy?

Yes, especially when made with Greek yogurt and minimal sweeteners. It’s high in fiber and vitamins.

Can I freeze Carrot Raisin Salad?

No, freezing is not recommended as it changes the texture and consistency of the carrots and dressing.

How can I make this salad vegan?

Use a plant-based mayonnaise and sweeten with maple syrup instead of honey.

Can I add other fruits?

Absolutely. Apples, pineapple, dried cranberries, or chopped dates all make excellent additions.

How long does the salad last in the fridge?

It lasts 3 to 5 days when stored properly in an airtight container.

Can I adjust the sweetness?

Yes, start with less sweetener and add more to taste depending on the sweetness of your carrots and raisins.

What can I serve this with?

It pairs well with grilled meats, sandwiches, or as a refreshing side for barbecue and picnic dishes.

Conclusion

Carrot Raisin Salad is a timeless favorite that’s easy to customize, full of nutrients, and ideal for any occasion. Whether you’re serving it alongside a summer barbecue or packing it for lunch, this crisp and creamy salad delivers satisfying texture and flavor in every bite.

Print