Whip up a quick and creamy Carrot Raisin Salad that’s equal parts crunch and comfort. Lightly sweet with just a touch of honey—or none at all if you’d rather swap in a grated apple. It’s the kind of side dish that feels familiar in the best way, especially if you remember the version Chick-fil-A used to serve.
For more Salad recipes, check the Pineapple Cucumber Salad. Cucumber Avocado Salad
Table of contents
Why You’ll Love This Recipe
- Only Six Ingredients
Just shredded carrots, raisins, and a few pantry staples come together to make this sweet, creamy classic—nothing fancy, just flavor. - Quick to Make
One bowl. No fuss. You can throw it together in under 5 minutes, which makes it perfect for last-minute sides or meal-prep moments. - Sneaky-Healthy
Loaded with fiber, vitamins, and natural crunch, carrots do a lot of the heavy lifting without making a big deal about it.
Ingredients for a Surprisingly Addictive Carrot Raisin Salad
You know how some dishes overcomplicate things to feel fancy? This isn’t one of them. Carrot Raisin Salad gets its charm from staying in its lane—simple, nostalgic, and weirdly irresistible when it’s done right.
What You’ll Need
- 4 cups shredded carrots
Go fresh if you can—seriously. Pre-shredded might seem convenient, but they’re usually dry and flavorless. Grating them yourself makes a noticeable difference (and it’s oddly satisfying, too). - 1 cup raisins
Golden or regular—up to you. Just give them a quick soak in warm water for 5–10 minutes. It softens them up and prevents that dry chew nobody wants. - ¼ cup mayonnaise
The creamy glue that holds it all together. If you’re side-eyeing mayo right now, hang tight—I’ve got swap ideas below. - 1 Tbsp honey
Or maple syrup, if you’re leaning plant-based or love that earthy sweetness. You need something to balance the tang. - 1 Tbsp water
Just a splash to loosen things up so the dressing hugs the carrots instead of clumping. - 1 tsp lemon juice
Adds brightness without shouting about it. - ¼ tsp salt
Yes, salt. Even in something semi-sweet, it pulls the flavors into focus.
Add-Ins (If You Want to Play)
No rules here—just good ideas:
- Chopped apple for crunch
- Crushed pineapple for a throwback vibe
- Dried cranberries if raisins aren’t your thing
- Toasted sunflower seeds or almonds for a nutty layer
- A dash of cinnamon if you want a whisper of spice
What if I don’t like mayo?
Fair. Try:
- Plain Greek yogurt: adds tang, keeps it creamy
- Vegan mayo: nearly identical texture, no eggs
- Sour cream: richer, but plays well with sweet
Stick to the same measurement (¼ cup), taste, and tweak from there.
How to Make Carrot Raisin Salad (Let’s Not Overcomplicate It)
This isn’t the kind of recipe you need to “get right.” You probably grew up eating some version of it, or at least saw it at a picnic once. It’s humble. It doesn’t ask for much. And that’s kind of the charm.
Here’s what you do:
Step 1: Make the dressing.
In a medium bowl, whisk together the mayo, honey (or maple syrup), lemon juice, water, and salt. You’re aiming for smooth, not stiff. If it looks a little too thick, add another splash of water. No stress.
Step 2: Mix in your main players.
Add the shredded carrots and (hopefully rehydrated) raisins. Toss gently until everything looks evenly coated. Not drenched—just enough dressing to bind the crew together.
Step 3: Chill out.
Literally. Cover it and toss it in the fridge. Give it at least half an hour. That time softens the raisins, mellows the flavors, and honestly just makes it all taste more intentional.
Real-Life Tips from Someone Who’s Messed It Up Before
- Don’t skip chilling. Warm mayo-carrot anything is… rough. Cold = crunchy + sweet + satisfying.
- Want to make it ahead? One day early is fine. Two, and it gets sad. If it weeps liquid, stir in more grated carrot or a spoonful of oats (yes, oats). It works.
- Taste again before serving. Sometimes it needs another squeeze of lemon or pinch of salt—your fridge dulls flavors. Fix that.
- Going picnic-style? Keep it in a cooler. This salad is not sun-friendly.
Does it only last 1–2 days?
Yeah, kind of. It won’t kill you after 3, but the texture just won’t hit the same. Eat it the next day for best results—and maybe avoid making a giant batch unless you love leftovers.
What to Serve with Carrot Raisin Salad (And Why It Might Be Healthier Than You Think)
There’s no one right way to serve this salad—part of its charm is how easily it tags along with almost anything. It’s cold, it’s crisp, and it slips into meals without demanding attention. The flavor does the quiet convincing.
Where It Fits on Your Plate
Let’s skip the hypothetical. Here’s how real people use this salad:
- Next to BBQ chicken or pulled pork. That sweet/tangy combo? It cuts through the smoke and richness beautifully.
- Tucked into wraps. Try it with leftover rotisserie chicken or a chickpea mash—instant texture, instant upgrade.
- On potluck tables. Especially those random ones with baked beans and store-bought coleslaw. This one always vanishes faster.
- As a fridge snack, no judgment. One fork, straight from the container. It holds up.
- With curry? Weirdly, yes. The sweetness complements heat and spice well.
Quick Nutrition Rundown (1 cup-ish)
- Calories: ~180
- Carbs: 30g (mostly natural sugar)
- Fat: 7g (mostly from mayo)
- Fiber: ~4g
- Protein: ~1g
Okay, let’s be honest—it’s not “superfood status.” But it’s also not loaded with junk. If you’re swapping it in for chips or creamy potato salad, it’s a step up. Especially with fresh carrots, natural sweeteners, and a shot of fiber.
Can this help with weight loss?
If you’re the calorie-tracking type: yes, especially when portioned right. It’s got natural sugars, sure, but zero refined junk. Add a protein (chicken, lentils, tofu) and you’ve got a satisfying, low-lift meal that feels lighter than it is.
Conclusion
Carrot Raisin Salad is one of those recipes that doesn’t pretend to be more than it is—and somehow, that’s what makes it timeless. It’s simple without being bland, sweet without tipping into dessert, and endlessly tweakable depending on your mood or what’s in your fridge.
If you’ve been skipping past this old-school side dish for flashier options, maybe it’s time to revisit it. Because let’s be honest—sometimes what we need isn’t something new. It’s something familiar that still surprises us.
Try it once. Then try not to make it again the next time someone says, “What should I bring?”
FAQs
How long does carrot raisin salad last in the fridge?
Ideally? About 24 hours. It holds up okay for 2–3 days, but the longer it sits, the more the carrots release water, and the raisins start to soften a bit too much. If you’re making it ahead, stir it before serving—and maybe toss in a handful of fresh grated carrot to bring back the crunch.
What are the actual benefits of carrot salad?
Beyond the obvious “yay, vegetables,” carrot salads like this one sneak in fiber, beta-carotene (which your body turns into vitamin A), and natural sweetness without needing added sugar. You get a satisfying texture, gentle detox support (yep, carrots are good for digestion), and it fills you up more than a lot of people expect.
What goes well with carrot raisin salad?
Think smoky, salty, or rich. BBQ chicken, pulled pork, grilled tofu, even egg salad sandwiches. It also pairs nicely with spicy dishes, like curry or jerk-seasoned anything, because the sweetness cools the heat. And if you’re just hungry and in your kitchen? Honestly, it’s pretty great with nothing at all.
Is carrot raisin salad a healthy choice?
Depends on how you define healthy. It’s real food—no preservatives, minimal ingredients, full of fiber and vitamins. If you’re watching fat or sugar, you can adjust the mayo or swap honey for a less sweet alternative. But as a side dish? It’s leagues better than processed potato salads or sugary coleslaw.
Carrot Raisin Salad
Equipment
- Mixing Bowl
- Grater
- Whisk
Ingredients
Salad Ingredients
- 4 cups Shredded carrots freshly grated preferred
- 1 cup Raisins golden or dark, soaked in warm water 10 minutes then drained
- 0.25 cup Mayonnaise or Greek yogurt for lighter option
- 1 tablespoon Honey or maple syrup
- 1 tablespoon Water
- 1 teaspoon Lemon juice freshly squeezed
- 0.25 teaspoon Salt or to taste
Instructions
- In a mixing bowl, whisk together the mayonnaise, honey, lemon juice, water, and salt until smooth.
- Add shredded carrots and drained raisins. Toss gently to coat everything evenly with the dressing.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving.
Notes
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