Classic Carrot Salad With Raisins

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 08/09/19
carrot salad
Diana Rattray
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
176 Calories
9g Fat
24g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 176
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 218mg 9%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Protein 1g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This carrot salad is a flavorful and colorful side dish to serve with a holiday meal, everyday dinner, or your next cookout. For winter holidays, you can replace the raisins with dried cranberries. Pineapple chunks are an excellent addition as well, especially with a Christmas or Easter ham dinner. Even though the salad is a simple preparation with just a few basic ingredients, the flavors are amazing. 

Multicolored carrots make a beautiful salad if you can find them. Look for them at local farmer's markets and grocery stores when they're in season. Trader Joe's sometimes has "rainbow carrots."

Ingredients

  • 6 to 8 medium carrots (about 3/4 pound, multicolored if you can find them)
  • 3/4 cup raisins
  • 1/3 cup mayonnaise (or to taste)
  • 1 tablespoon granulated sugar (or to taste)
  • 2 teaspoons lemon juice or cider vinegar
  • 1/4 teaspoon salt (or to taste)
  • Optional: Black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Peel the carrots, rinse them under cold water, and then dry them with paper towels. 

  3. Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.

  4. In a large bowl, combine the carrots with the raisins.

  5. In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.

  6. Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.

  7. Enjoy!

Tip

  • Make It Ahead: Prepare the salad up to 48 hours in advance. Cover the bowl and keep the salad refrigerated until serving time. 

Variations

  • Omit the sugar and add 1 1/2 to 2 tablespoons of honey.
  • Add 1/2 to 3/4 cup of drained pineapple chunks or drained crushed pineapple in addition to the raisins.
  • Peel, core, and chop or shred a medium sweet apple and add it to the salad along with the raisins.
  • Replace the raisins with dried cranberries or "Craisins."
  • Add about 4 to 5 tablespoons of blanched slivered almonds or sunflower seeds for some extra crunch.
  • Add about 1 cup of shredded green or purple cabbage to the carrots. Just keep in mind purple cabbage will color the mayonnaise, so it should be added just before serving.