Carrot Raisin Salad – The clever meal
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Turn a bunch of inexpensive carrots into a delicious carrot raisin salad! It’s fresh, full of flavor, and makes a healthy side dish perfect all year round.
Published in Nov 2022/Updated in July 2026
I’m not sure when my love for the budget-friendly and healthy carrots really started, but I think that they are in hundreds of my recipes, from carrot soups, quick side dishes, pasta, and blender cakes too!
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This week, I want to re-share this carrot raisin salad recipe, which has been one of our weeknight staples for years and is still a hit with the whole family.
It’s pretty simple and quick, but the delicate balance between sweet carrots, raisins, and tangy dressing makes this salad absolutely fresh, yummy, and dairy-free, and perfect for serving all summer!
It’s also a great recipe for potlucks and BBQs because it’s easy to transport, it keeps well, and that glowing orange looks lovely on the table.
Here is what you need…
List of the ingredients
- Carrots
- Raisins (or sultanas)
- Extra virgin olive oil
- Cider vinegar (or lemon juice)
- Dijon mustard
- Garlic
- Honey (or maple syrup to make it vegan)
- Salt & pepper
How to make carrot raisin salad
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Peel the carrots using a peeler, then grate them. You can use a box grater or the shredded attachment of your food processor. This is mine, and it grates pounds of veggies in seconds!
- Make the dressing. I use this practical glass dressing shaker.
- Place the grated carrots and raisins in a large salad bowl, add the dressing and toss until well combined. Done!
Recipe Notes
Carrot raisin salad ingredients
Carrots: Use fresh, crunchy carrots for salads or buy them already shredded from the grocery store! If you grate them quickly with a food processor, make a double batch and store them in the fridge. They keep well for days, and you can make these delicious carrot fritters, too!
Raisins: Raisins, golden raisins, sultanas, and dried cranberries work perfectly in the recipe, adding a touch of sweetness and more texture.
Dijon mustard: Its pungent flavor pairs well with sweet carrots and makes a rich, thicker dressing. Whole-grain mustard works well, too.
Apple cider vinegar: You can substitute apple cider vinegar with lemon juice or white wine vinegar.
Garlic: You need a small garlic clove for the dressing, and the garlic flavor should be subtle and not overpowering.
Honey or maple syrup: To add texture and to enhance the sweetness of the salad. You can also replace the honey/maple syrup with mayonnaise or vegan mayo if you wish.
NOTE: Although in the US the term raisin refers to both raisins and sultanas, the two varieties are actually made from different types of grapes. However, since raisins and sultanas are similar in texture and flavor, they can be used interchangeably in this recipe.
Storage tips
Store any leftovers in the refrigerator for up to 3 days. This is an amazing make-ahead recipe for meal prep and picnics too.
Looking for more carrot recipes?
If you love carrots, here are a few delicious recipes to try!
And for more quick yummy salad…
Here are more delicious salads that are elegant but easy to make. Below are a few of my favs:
If you make this carrot raisin salad or have a question, let me know by leaving a comment. I would love to hear from you! x
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Carrot Raisin Salad Recipe
Turn a bunch of inexpensive, healthy carrots into a delicious carrot raisin salad! It’s so convenient, and tastes fresh and full of flavor.
Servings: 4
Calories: 218kcal
CARROT SALAD
- 1 lb (450 grams) carrots, peeled and grated
- ½ cup (70 grams) raisins (or sultanas)
DRESSING
- 3 tablespoon extra virgin olive oil
- 1 ½ tablespoon apple cider vinegar orlemon juice (½ lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, pressed or grated
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon ground black pepper
-
Peel and grate the carrot use a box grater or the shredder attachment of food processor.
-
Place the shredded carrots and the raisins in a salad bowl.
-
Put the dressing ingredients in a jar (I use ¼ heaped teaspoon of fine salt) with a lid and shake vigorously until well combined.
-
Pour the dressing over the salad, toss well to coat.
-
Serve, or if time allows, let it rest in the fridge or at room temperature for at least 30 minutes before serving to let flavors mingle together. Enjoy!
Calories: 218kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 381mg | Potassium: 498mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18848IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 1mg
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