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Creamy, crunchy, and sweet, this carrot raisin salad with honey-lemon mayo dressing is an easy, no-cook side dish that comes together in minutes! Share at every picnic, barbecue, and potluck on your calendar.
Table of Contents
Great for weeknight dinners, Easter brunch, and summer cookouts, this classic carrot raisin salad is the perfect crunchy, creamy, cold side dish. It’s the sort of thing my grandmother used to make for church potlucks and one I grew up eating on hot summer nights. What I love most about this recipe is that it comes together in just 10 minutes with truly simple ingredients. You can add extras if you want, like pineapple, apples, or extra dried fruit, but honestly, it is perfectly tasty exactly as written.
Many of you may remember Chick-fil-A’s (now discontinued) carrot raisin salad. This version has that same creamy-crunchy, old-fashioned feel, but it’s not meant to be an exact copycat. In this recipe, we’re skipping the pineapple and extra sugar for a delicious honey-lemon mayo dressing, plenty of sweet raisins, and crunchy pecans.
Ingredients You’ll Need
- Carrots: Freshly shredded carrots are best. They are sweeter, softer, and more flavorful than pre-shredded carrots from the store. That said, bagged shredded carrots are great if you need a shortcut.
- Raisins: Classic raisins add chewy sweetness and help give this salad its old-fashioned flavor. Golden raisins, dried cranberries, or chopped dates may also be used.
- Mayonnaise: Mayo makes the dressing creamy and helps coat the shredded carrots. Use your favorite brand.
- Honey: Start with just one tablespoon of honey for gentle sweetness and add more to taste.
- Lemon juice: Fresh lemon juice brightens the dressing and balances the sweetness of the carrots, raisins, and honey.
- Salt and black pepper: A small amount of each helps bring everything together and keeps the salad from tasting flat.
- Pecans: Chopped pecans add crunch and a nutty finish. For the best texture, sprinkle them over the salad just before serving. Pistachios, sliced almonds, or chopped walnuts can also be used.
How to Make Carrot Raisin Salad
This carrot and raisin salad is exceptionally easy to make, but a few small details make a big difference. Here’s how to do it:
- Shred the carrots: For the best texture, start with freshly shredded carrots. I like using the large holes of a box grater or the shredding disc of a food processor. Pre-shredded carrots will work in a pinch, but they tend to be drier and firmer, so the salad will not be quite as tender.
- Soften the raisins, optional: If your raisins are hard and dry, soak them in warm water for 5-10 minutes. Drain well and pat them dry before adding them to the salad. This step is optional, but it makes the raisins softer and juicier. If your raisins are already plump, you can skip this step.
- Make the honey-lemon mayo dressing: In a small bowl, whisk together the mayonnaise, honey, lemon juice, salt, and black pepper until smooth and creamy. It should taste lightly sweet, tangy, and balanced. Feel free to add more honey if you prefer a slightly sweeter salad.
- Combine, chill briefly, and serve: Add the shredded carrots and raisins to a large mixing bowl. Pour the dressing over the top and toss until everything is evenly coated. Cover and refrigerate for 20-30 minutes, just long enough for the flavors to come together without making the salad watery. Stir once more before serving, then top with the chopped pecans just before serving so they stay crunchy.
Optional Addition: Pineapple
For those craving the old Chick-fil-A carrot raisin salad, pineapple is an easy addition. Add 1/2 a cup of well-drained pineapple tidbits, finely chopped fresh pineapple, or crushed pineapple. If using crushed pineapple, press out as much excess liquid as possible with a spoon or pat it dry with paper towels before mixing it into the salad. This helps keep the dressing creamy instead of watery.
Carrot Raisin Salad FAQs
No, soaking the raisins is optional. If your raisins are soft and plump, you can add them directly to the salad. If they feel dry or chewy, soak them in warm water for 5-10 minutes, then drain well and pat dry before mixing them with the carrots. This helps them soften without watering down the dressing.
Carrots naturally release moisture as they sit, especially after they are mixed with dressing and salt. To keep the salad from getting watery, serve the salad the same day it is made. If liquid collects at the bottom of the bowl, simply give the salad a good stir before serving.
Yes. For a lighter version, replace part of the mayonnaise with plain Greek yogurt. Sour cream can also be used, though it will make the dressing tangier and slightly thinner. For a dairy-free or egg-free option, use your favorite vegan mayonnaise. For the best flavor and texture, I prefer replacing only half of the mayo rather than all of it.
You can serve it right away, but I’ve found that it tastes best after chilling in the refrigerator for 20-30 minutes. This short rest gives the raisins time to soften slightly and lets the flavors meld. For the best texture, add the pecans just before serving so they stay crunchy.
This carrot raisin salad will last 2-3 days in the refrigerator when stored in an airtight container. Keep in mind that as it sits, the carrots may release some moisture, so give the salad a good stir before serving. If any liquid collects at the bottom of the bowl, you can drain off the excess. For the best crunch, add the chopped pecans just before serving.
What to Serve with Carrot Raisin Salad
This carrot raisin salad is very versatile – you could pretty much serve it whenever. That being said, it’s especially great with savory mains like baked BBQ chicken, grilled chicken, fried chicken, pulled pork, etc., and Easter and spring recipes like deviled eggs, soft dinner rolls, roasted asparagus, and delicious honey-baked ham.
More Easy Salad Recipes
If you try making this carrot salad with raisins, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Carrot Raisin Salad
Ingredients
- 4 cups shredded carrots
- 1 cup raisins
- ½ cup mayonnaise
- 1 tablespoon honey, plus more to taste
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper, optional
- ⅓ cup chopped pecans, for garnish
Instructions
- Prepare the dressing. In a small bowl, whisk together the mayonnaise, honey, fresh lemon juice, salt, and black pepper until the dressing is smooth and creamy.½ cup mayonnaise, 1 tablespoon honey, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper
- Combine the carrots and raisins. Place the shredded carrots and raisins in a large mixing bowl. If your raisins are very dry, you can soak them in warm water for 5-10 minutes first, then drain well and pat dry before adding them to the bowl.4 cups shredded carrots, 1 cup raisins
- Dress the salad. Pour the honey-lemon mayo dressing over the carrots and raisins. Toss well until the carrots are evenly coated and the raisins are distributed throughout the salad.
- Chill before serving (optional). Cover the bowl and refrigerate for 20-30 minutes. This gives the flavors time to blend and helps the raisins soften slightly.
- Garnish and serve. Stir the salad once more before serving. Transfer to a serving bowl and sprinkle with chopped pecans just before serving for extra crunch. Serve chilled.⅓ cup chopped pecans
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
