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 minutesmins
Total Time15 minutesmins
Course: pasta salad
Cuisine: Mediterranean
Keyword: Carrot rasin salad
Servings: 4
Calories: 218kcal
Author: Katia
Ingredients
CARROT SALAD
1 lb(450 grams)carrots, peeled and grated
½ cup(70 grams)raisins (or sultanas)
DRESSING
3tablespoonextra virgin olive oil
1 ½tablespoonapple cider vinegar orlemon juice (½ lemon)
1teaspoonDijon mustard
1teaspoonhoney or maple syrup
1 small garlic clove, pressed or grated
¼teaspoonfine salt, plus more to taste
⅛teaspoonground black pepper
Instructions
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!
Notes
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.