This bright and crunchy Carrot Raisin Salad is a nostalgic classic with a globally inspired twist—pair it with Potato Leek Soup or Shepherd’s Pie Soup for an unforgettable comfort-food duo.
Inspired by both Southern potluck staples and Moroccan mezze, this salad blends grated carrots, sweet raisins, and a tangy, creamy dressing for a flavor that’s both familiar and fresh. Think of it as coleslaw’s jet-setting cousin with a story to tell.
A quick soak for the raisins brings out a surprising juiciness, just like rehydrating fruit for tagines in Marrakesh. And if you’ve got a microplane or mandoline on hand, that’s your shortcut to a restaurant-worthy texture in under ten minutes.
What I Didn’t Expect About This Recipe?
- Tastes especially good after a night in the fridge; that extra chill time makes the flavors deepen like a good curry.
- I first made it on a whim during a rainy day in Amsterdam, and the bright flavors instantly cheered me up. It’s amazing how a chilled carrot salad can feel like sunshine.
- The creamy dressing balanced with the sweet-sour pop of raisins reminded me of a yogurt-based chutney I tried in Delhi—comforting and curious all at once.
- I didn’t expect it to become a go-to side for heavier dishes like Shepherd’s Pie, but it cuts through the richness beautifully. Try it once, and you’ll see why.
- It’s sneakily healthy—loaded with fiber and nutrients, and I noticed I felt fuller longer, which made it great for lightening up weekday lunches.
Carrot Raisin Salad Recipe
Carrot Raisin Salad is a vibrant, crunchy side dish that combines sweet shredded carrots and plump raisins with a creamy, tangy dressing. It’s light, refreshing, and perfect for picnics, potlucks, or everyday meals when you want a burst of color and flavor on your plate.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring spoons
- Measuring cups
- Vegetable Peeler
- Box grater or food processor
- Mixing spoon or silicone spatula
Ingredients
- 2 tbsp mayonnaise, or more to taste
- ¼ tsp salt
- 1 lb shredded carrots
- 1 tsp lemon juice
- 1¼ cups raisins
Instructions
- Begin by placing the shredded carrots and raisins in a large salad bowl.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, and salt until the dressing is smooth and creamy.
- Pour the dressing over the carrot and raisin mixture and stir gently until the ingredients are thoroughly combined and the carrots are evenly coated.
- Once mixed, cover the bowl and place it in the refrigerator.
- Allow it to chill for at least 30 minutes before serving.
Notes
- Use freshly squeezed lemon juice for a brighter, more vibrant flavor.
- Golden raisins can be used instead of regular for a slightly milder sweetness.
| Nutrition | Value |
| Calories | 167kcal |
| Carbohydrates | 35g |
| Fibre | 3g |
| Fat | 4g |
| Protein | 2g |
| Cholesterol | 2g |
