This carrot and raisin salad is an attractive dish to take along to a cookout or potluck. The bright color and sweet and tangy flavor will appeal to even the pickiest eaters. I like to make carrot salad with multicolored carrots.
Feel free to leave the chopped walnuts out or use toasted pecans. Sunflower seeds are another possibility.
PrintCarrot Salad With Raisins
The vivid orange color and sweet and tangy flavor make this carrot salad an attractive dish to take along to a potluck or cookout.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salads, Carrots
- Cuisine: American
Ingredients
Scale
- 6 medium carrots (3 to 4 cups, shredded)
- 3/4 cup raisins
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon lemon juice
- 1 1/2 tablespoons honey, or to taste
- 6 to 8 tablespoons mayonnaise, or to taste
- Dash salt, to taste
Instructions
- Peel the carrots and shred them on the large holes of a box grater or food processor shredding disk. You should have about 3 to 4 cups of shredded carrots.
- In a large bowl, toss the carrots with the raisins and walnuts or pecans.
- In another bowl, whisk the lemon juice and honey with the mayonnaise and a dash of salt. Taste and add extra salt or honey, as desired.
- Add the mayonnaise mixture to the carrot mixture and stir to blend. Taste and adjust the seasonings.
- Add more mayonnaise and honey, if desired, to taste.
