Carrot Raisin Salad

A refreshing and naturally sweet carrot raisin salad that combines crisp grated carrots with plump golden raisins in a light honey-lemon dressing. Perfect as a side dish or light lunch option!

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Fruit Salads

Cuisine: American

Calories: 156

Ingredients Equipment Method Notes

Ingredients

For the Salad

2 cups freshly grated carrots about 4-5 medium carrots
1/2 cup golden raisins
1/4 cup toasted walnuts roughly chopped, optional
2 tablespoons fresh parsley finely chopped, optional

For the Dressing

2 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste

Equipment

Box grater or food processor
Large mixing bowl
Small bowl for dressing
Measuring spoons and cups

Method

Peel and grate the carrots using the large holes of a box grater or food processor with a grating attachment. Place in a large mixing bowl.
Add the golden raisins to the grated carrots and toss gently to combine.
In a small bowl, whisk together the olive oil, honey, and lemon juice until well combined.
Season the dressing with salt and freshly ground black pepper to taste.
Pour the dressing over the carrot and raisin mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 15 minutes to allow flavors to meld.
Just before serving, fold in optional ingredients like toasted walnuts and fresh parsley if using.
Give the salad a final toss, taste, and adjust seasoning if needed before serving.

Notes

For best results, use freshly grated carrots rather than pre-packaged shredded carrots.
Soak the raisins in warm water for 5-10 minutes before adding to the salad for extra plumpness.
This salad can be made up to 24 hours in advance and stored in the refrigerator.
For a creamier version, add 2 tablespoons of Greek yogurt or mayonnaise to the dressing.