Carrot Raisin Salad is a vintage dish that is perfect for last-minute entertaining. It only takes about five minutes to prepare and is so delicious. There is a reason it is still popular today.

Orange carrot salad in a white bowl with an orange and white striped tea towel. — Photo Credit: Binky’s Culinary Carnival.

With just five ingredients and a food processor, this recipe comes together in a flash. Even if you don’t have a food processor with a grater attachment, it will only take ten minutes.

What You Need

Fresh Carrots: Full-sized carrots are easier to grate than baby carrots.
Mayonnaise: Use good-quality mayonnaise. Do not use salad dressing; it will make the salad too sweet.
Raisins: Black or golden raisins add a bit of sweetness.
Honey: Use locally sourced honey. It helps build the immune system to prevent allergy symptoms.
Vinegar: We use apple cider vinegar, but white wine or champagne vinegar will also work. This will give the sweet salad a bit of tang.
Salt: Kosher salt or sea salt brings out the flavors in the remaining ingredients.
Pepper: Freshly cracked black pepper will produce the best flavor.

Variations

Add canned crushed pineapple, pineapple tidbits or fresh pineapple cut into small pieces for a fresh, sweet flavor.
Substitute the lime or lemon juice for the vinegar.
Add some nuts like slivered almonds, walnuts or pecans for a bit more crunch. Sunflower seeds would also be a good addition.

How to Make it

Food processor bowl with grated carrots/ — Photo Credit: Binky’s Culinary Carnival.

Use a food processor with a grater attachment or a box grater to shred the carrots.

Remaining ingredients added to a bowl with the carrots. — Photo Credit: Binky’s Culinary Carnival.

Add the mayo, raisins, vinegar, honey and seasoning to a large bowl with the carrots. Toss them together well.

Refrigerate the salad for at least thirty minutes for the flavors to meld. Serve cold.

How to Store Leftovers

Store leftovers in an airtight container for up to four days. Do not freeze.

More Salad Recipes

Have lots of carrots? Don’t miss this Carrot Cake Bread and this delicious Carrot Lentil Soup!

Try this carrot salad for your next BBQ, picnic, potluck or gathering. It is great for Easter, Mother’s Day, Father’s Day, or just for a quick side salad for dinner.

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Carrot Raisin Salad

Carrot Raisin Salad is a vintage dish that is perfect for last-minute entertaining. It only takes about five minutes to prepare and is so delicious. There is a reason it is still popular today. It's easy and delicious

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: 12 servings

Calories: 90kcal

Author: Beth Neels

Cost: $3

Ingredients

Instructions

Shred the carrots. The process is super simple, with a grater attachment for the food processor.
4 cups shredded carrots
Add the remaining ingredients to a medium bowl with the carrots. Mix well.
1 cup raisins, ¼ cup mayonnaise, 1 tablespoons honey, 1 teaspoon vinegar, ¼ teaspoon salt, ¼ teaspoon pepper
Refrigerate the salad for about an hour for the flavors to meld.