in

Carrot Raisin Salad – Jo Cooks

Carrot Raisin Salad – Jo Cooks
Carrot Raisin Salad – Jo Cooks


This post may contain affiliate links. Please read my disclosure policy.

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.

fresh carrot raisin salad in a white bowl garnished with parsley and lemon wedges.

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.

process shots showing how to make carrot raisin salad.

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.

process shots showing how to make carrot raisin 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.

process shots showing how to make carrot raisin salad.

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.

process shots showing how to make carrot raisin salad.

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.

a serving of carrot raisin salad in a white plate.

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.

fresh carrot raisin salad in a white bowl garnished with parsley and lemon wedges.

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.

a serving of carrot raisin salad in a white plate.

Discover Other Delicious Salads

fresh carrot raisin salad in a white bowl garnished with parsley and lemon wedges.

Carrot Raisin Salad

Prep 15 minutes

Chill Time 30 minutes

Cook 0 minutes

Total 45 minutes

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.

Prevent your screen from going dark

Instructions 

  • If you prefer softer raisins, you can soak them in hot water for about 10 minutes, then drain.

  • In a small bowl, whisk together the mayonnaise, honey, lemon juice, salt until well combined and smooth.

  • 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.

  • If using nuts, stir them in to add a pleasant crunch and nutty flavor.

  • I recommend to cover the salad and chill in the refrigerator for 30 minutes to 1 hour before serving.

  • Garnish with freshly chopped parsley if desired. Serve chilled.

Notes

  1. For a sweeter taste, soak the raisins in orange juice instead of water.
  2. If you prefer a less creamy salad, reduce the mayonnaise and add a splash of olive oil to the dressing.
  3. This salad is customizable; try adding diced apples or celery for extra crunch and flavor.
  4. 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.

fresh carrot raisin salad in a white bowl garnished with parsley and lemon wedges.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!



Written by bourbiza mohamed

Leave a Reply

Your email address will not be published. Required fields are marked *

Shipwreck reveals 340-year-old cheese | Cheese Connoisseur

Shipwreck reveals 340-year-old cheese | Cheese Connoisseur

New York Strip Steak – The Stay At Home Chef

New York Strip Steak – The Stay At Home Chef