Carrot Raisin Salad
This carrot raisin salad is crunchy, sweet, and tangy! Try this shredded carrot salad recipe for a refreshing and healthy side dish.
Servings: 8
Calories: 223kcal
Ingredients
- 4 cups carrots shredded
- ¾ cup raisins or use craisins or dried cherries instead
- 1 teaspoon salt
- ½ cup olive oil or avocado oil
- ¼ cup champagne vinegar can substitute with white wine vinegar
- ¼ cup honey warmed
- 1 tablespoon dijon mustard
- ½ lemon zested and juiced
- 1 tablespoon fresh thyme leaves
Instructions
- Add the shredded carrots and raisins to a large bowl, sprinkle with salt and stir. Set aside while you prepare the dressing.
- Using a medium sized jar, add the olive oil, champagne vinegar, warmed honey, dijon mustard, and lemon juice and zest. Screw on the lid and shake until the dressing has emulsified.
- Drizzle dressing over salad, stirring until well combined. Sprinkle with thyme before serving.
Notes
- Warming honey in the microwave for 10-15 seconds (or using a hot water bath) allows it to combine with the other ingredients for a smooth, perfectly emulsified dressing.
- Tropical twist: Add pineapple chunks for extra sweetness and a hint of tropical flavor.
- Nutty crunch: Toss in almonds, walnuts, or pecans for a crunchy contrast.
- Apple infusion: Mix in diced apples for a fresh, juicy bite.
- Golden touch: Use golden raisins instead of traditional raisins for a different depth of sweetness.
- Store leftover shredded carrots in an airtight container in the refrigerator for up to three days. Keep the dressing and carrots separate to keep the salad fresh and crisp.
- Store salad and dressing separately. Cover and keep refrigerated for up to 2 days.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 26g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 361mg | Potassium: 343mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10736IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg
