Carrot Raisin Salad

5 from 1 vote

This classic Carrot Raisin Salad is creamy, crunchy, lightly sweet, and made with shredded carrots, juicy raisins, and a simple honey-lemon mayo dressing. It comes together in minutes, chills quickly, and makes an easy cold side dish for potlucks, BBQs, Easter brunch, and weeknight dinners.

Prep Time10

Chill Time (optional)20

Total Time30

Servings: servings

Calories: 287kcal

Chef: Jessica Randhawa

Ingredients

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

Want to add pineapple? Add 1/2 a cup of well-drained pineapple tidbits or fresh pineapple. Drain very well to keep the salad from becoming watery.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Stir before serving and drain off any excess liquid if needed.

Nutrition

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