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This Carrot Raisin Salad is your ticket to a quick, nutritious, 15 minute side dish. With freshly shredded carrots and juicy raisins enveloped in a smooth, tangy dressing, it’s designed to add a pop of color and flavor to any table.
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.
Ingredients You’ll Need
- Carrots: This is the star ingredient in this salad. If you’re in a pinch, pre-shredded carrots will work, but fresh is always best.
- Raisins: You can use gold or regular raisins. Dried cranberries are a great alternative if you want a different kind of tart sweetness.
- Mayonnaise: You can make your own or use store-bought. For a lighter version, you can substitute with Greek yogurt.
- Honey: This sweetens the dressing beautifully. If you prefer, maple syrup is a good vegan option.
- Lemon juice: It cuts through the creaminess with a bright, citrusy zing.
- Salt: Just a pinch to balance and enhance the flavors of the salad.
- Walnuts: I toss these in for an extra crunch and nutty flavor. Pecans or almonds are fantastic substitutes.
- Parsley: A sprinkle on top for a fresh, herby finish.
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.
How To Serve
This Carrot Raisin Salad pairs beautifully with a variety of dishes, making it a versatile side for any occasion. Here are some great recipes that would go wonderfully with this salad:
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can! In fact, making it a few hours ahead allows the flavors to meld beautifully. Just prepare the salad, cover it, and refrigerate. I recommend adding the walnuts and parsley right before serving to maintain their crunch and freshness.
Is there a egg-free alternative to mayonnaise in this salad?
Absolutely! You can use vegan mayonnaise or try blending soaked cashews with a bit of water and lemon juice for a creamy, egg-free dressing.
What are some nut-free alternatives I can use?
For a nut-free version, you can skip the walnuts altogether or replace them with seeds such as sunflower or pumpkin seeds for that added crunch.
Expert Tips
- Shred your carrots finely: For a more delicate texture, use the fine holes on your box grater or a food processor.
- Plump up your raisins: Soak raisins in warm water or even orange juice for 10 minutes before adding them to the salad to enhance their sweetness and juiciness.
- Customize the crunch: Experiment with different nuts like pecans or slivered almonds.
- Adjust the dressing to taste: Start with less lemon juice and gradually add more to find your perfect balance of tanginess in the dressing.
- Chill before serving: Allow the salad to chill for at least 30 minutes to an hour before serving to let the flavors meld together beautifully.
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.
Discover Other Delicious Salads
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Carrot Raisin Salad
Carrot Raisin Salad is a delightful mix of shredded carrots and plump raisins, dressed in a creamy honey-lemon blend that perfectly balances sweet and tangy flavors. Topped with crunchy walnuts and fresh parsley, this salad is an easy, refreshing side that complements any meal beautifully.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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If you prefer softer raisins, you can soak them in hot water for about 10 minutes, then drain.
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In a small bowl, whisk together the mayonnaise, honey, lemon juice, salt until well combined and smooth.
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In a large mixing bowl, combine the shredded carrots and raisins. Pour the dressing over the carrot and raisin mixture and toss until everything is well coated.
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If using nuts, stir them in to add a pleasant crunch and nutty flavor.
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I recommend to cover the salad and chill in the refrigerator for 30 minutes to 1 hour before serving.
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Garnish with freshly chopped parsley if desired. Serve chilled.
Notes
- For a sweeter taste, soak the raisins in orange juice instead of water.
- If you prefer a less creamy salad, reduce the mayonnaise and add a splash of olive oil to the dressing.
- This salad is customizable; try adding diced apples or celery for extra crunch and flavor.
- Make sure to chill the salad for at least 30 minutes before serving to enhance the flavors.
Nutrition Information
Serving: 1servingCalories: 289kcal (14%)Carbohydrates: 50g (17%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mg (2%)Sodium: 333mg (14%)Potassium: 721mg (21%)Fiber: 6g (25%)Sugar: 15g (17%)Vitamin A: 21393IU (428%)Vitamin C: 11mg (13%)Calcium: 55mg (6%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
