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Carrot Raisin Salad
Lily

Carrot Raisin Salad

This isn’t your grandma’s mayo-drenched side. This modern Carrot Raisin Salad is crunchy, tangy, and slightly sweet with a creamy lemony dressing. It’s the make-ahead MVP for picnics, barbecues, and busy lunches alike.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh carrots, peeled and shredded
  • ⅔ cup high-quality mayonnaise
  • ⅓ cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey or maple syrup
  • ¾ cup raisins or golden raisins
  • ¼ cup chopped fresh parsley
  • 1 pinch paprika (optional, for smokiness)
  • salt and black pepper to taste

Equipment

  • box grater or food processor
  • large mixing bowl
  • whisk
  • spatula or large spoon
  • refrigerator
  • airtight container

Method
 

  1. Shred carrots using the large holes of a box grater or food processor. Set aside.
  2. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, and honey until smooth. Adjust seasoning if needed.
  3. Add shredded carrots, raisins, and chopped parsley to the bowl. Gently fold to coat everything in the dressing.
  4. Season with salt, pepper, and a pinch of paprika if using. Cover and chill in the fridge for at least 1 hour before serving.

Notes

Use only freshly shredded carrots for best texture — pre-shredded is too dry. Swap raisins for dried cranberries or chopped dates. To make it vegan, use vegan mayo and maple syrup. Add crushed pineapple or chopped walnuts for variations. Always chill before serving for peak flavor.