Carrot Raisin Salad

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Turn a bunch of inexpensive carrots into a delicious carrot raisin salad! It’s so fresh, full of flavor, and economical.

It makes a healthy side dish loaded with nutrients, perfect all year round.

Carrots are terrific, budget-friendly, and so versatile. I always have carrots in the fridge ready to make carrot soups, quick side dishes, and blender carrot cakes!

This carrot raisin salad is another great addition to our weekly routine!

And although it looks pretty simple and quick, the delicate balance between sweet carrots, raisins, and tangy dressing makes this salad absolutely yummy.

It’s also great for potlucks and BBQs because it’s easy to transport, it keeps well, and that glowing orange looks lovely on the table.

Here is what you need…

List of the ingredients

  • Carrots
  • Raisins (or sultanas)
  • Extra virgin olive oil
  • Cider vinegar (or lemon juice)
  • Dijon mustard
  • Garlic
  • Honey (or maple syrup to make it vegan)
  • Salt & pepper
The ingredients to make this carrot raisin salad are arrange dover a white background.

How to make carrot raisin salad

(Note: this is a quick description with step by step photos, the full recipe is at the bottom of the page)

  • Peel and wash the carrots. A peeler helps you greatly in here!
  • Then grate the carrots using a box grater or the shredded attachment of your food processor. This is mine and I love it: it grates pounds of carrots in seconds!
Two images showing a food processor full of grated carrot and the ingredient to make the salad dressing.
  • Place the grated carrots and the raisins in a large salad bowl.
  • Put the dressing ingredients in jar and shake. I use this practical glass dressing shaker, I love the anti-drip spout that doesn’t leak! : )
  • Pour over the salad, toss well to combine, and serve!
Close-up of a glass jar full of salad dressing.

Recipe notes

Carrot raisin salad ingredients

Carrots: use fresh and crunchy carrots for salads! If you grate them quickly with a food processor, make a double batch and store them in the fridge. They keep well for days and you can make these delicious carrot fritters too!

Raisins: raisins, golden raisins and sultanas are all fine.

Dijon mustard: it’s pungent flavor pairs so well with sweet carrots and makes a rich, thicker dressing. Whole grain mustard works well too.

Apple cider vinegar: you can substitute apple cider vinegar with lemon juice or white wine vinegar.

Garlic: you need a small garlic clove for the dressing, the garlic flavor should be subtle and not overpowering.

Honey or maple syrup: to add an extra touch of sweetness and texture.

NOTE: although in the US the term raisin is referred to both raisins and sultanas, they two varieties are actually made from different types of grapes. However, since raisins and sultanas are pretty similar in texture and flavor, they can be used interchangeably in this recipe.

Top view of a bowl with carrot raisin salad over a black and white kitchen towel.
Recipe updated: originally posted in July 2021, I’ve tweaked the recipe and added new photos.

Looking for more carrot recipes?

If you love carrots, here are a few delicious recipes for you to try!

And for more quick yummy salad…

Here are more delicious salads that are elegant but easy to make. Below a few of my favs:

If you make this carrot raisin salad or you have a question, let me know by leaving a comment. I would love to hear from you! x

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Carrot Raisin Salad

Turn a bunch of inexpensive, healthy carrots into a delicious carrot raisin salad! It's so convenient, and tastes fresh and full of flavor.
Recipe updated: originally posted in July 2021, I’ve tweaked the recipe and added new photos.
Prep Time15 minutes
Total Time15 minutes
Course: pasta salad
Cuisine: Mediterranean
Keyword: Carrot rasin salad
Servings: 4
Calories: 218kcal
Author: Katia



  • 1 lb (450 grams) carrots, peeled and grated
  • ½ cup (70 grams) raisins (or sultanas)


  • 3 tablespoon extra virgin olive oil
  • 1 ½ tablespoon apple cider vinegar orlemon juice (½ lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, pressed or grated
  • ¼ teaspoon fine salt, plus more to taste
  • teaspoon ground black pepper


  • Peel and grate the carrot use a box grater or the shredder attachment of food processor.
  • Place the shredded carrots and the raisins in a salad bowl.
  • Put the dressing ingredients in a jar (I use ¼ heaped teaspoon of fine salt) with a lid and shake vigorously until well combined.
  • Pour the dressing over the salad, toss well to coat.
  • Serve, or if time allows, let it rest in the fridge or at room temperature for at least 30 minutes before serving to let flavors mingle together. Enjoy!


Storage: This carrot raisin salad keeps well in fridge for up to 2 days. Store in airtight container.
Nutrition facts: the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 


Calories: 218kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 381mg | Potassium: 498mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18848IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 1mg

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