The Best Carrot and Raisin Salad Recipe (Creamy & Crunchy)
This easy carrot and raisin salad recipe is creamy, sweet, and crunchy, ready in just 10 minutes! Perfect for potlucks, lunchboxes, or a light side dish.
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Servings: 4 Servings
Calories: 210kcal
Cost: $3
Equipment
- Large Mixing Bowl
- Grater
- Spoon
Ingredients
- 2 cups Carrots Freshly grated for best texture
- ½ cup Raisins Dark or golden
- ½ cup Mayonnaise Or Greek yogurt for a lighter option
- 1 tbsp Honey Or sugar to taste
- 1 tsp Apple Cider Vinegar Or lemon juice
- Pinch Salt To taste
- Pinch Black Pepper Optional to balance sweetness
- ¼ cup Crushed Pineapple Optional well-drained
Instructions
- Soak the Raisins (Optional): If your raisins are dry, soak them in warm water for 5–10 minutes. Drain and pat dry.
- Grate the Carrots: Use a box grater or food processor to shred the carrots. You’ll need about 2 cups.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, honey, vinegar, salt, and pepper until smooth.
- Combine Everything: Add the shredded carrots, raisins, and optional pineapple to the bowl. Mix well until evenly coated.
- Chill: Let the salad rest in the fridge for at least 15 minutes before serving. This helps the flavors blend.
Notes
- Swap mayo for Greek yogurt or vegan mayo to make it lighter or dairy-free.
- Add chopped apples, celery, or toasted walnuts for extra crunch.
- This salad is best served chilled, but leftovers can be stored in the fridge for up to 3 days.
Nutrition
Calories: 210kcal