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Carrot Raisin Salad
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Carrot Raisin Salad

Carrot Raisin Salad is a refreshing and easy-to-make side dish combining shredded carrots and raisins with a creamy, tangy dressing. Perfect for potlucks, picnics, or family dinners, it offers a delightful balance of sweet and savory flavors.
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Keyword: Easy, Quick, Salad, Vegetarian
Servings: 4 servings

Ingredients

  • 0.25 cup mayonnaise provides creaminess to the dressing
  • 1 tablespoon honey adds natural sweetness
  • 1 tablespoon water helps thin out the dressing for better mixing
  • 1 teaspoon lemon juice gives a bright, tangy flavor
  • 0.25 teaspoon salt enhances all the flavors
  • 4 cups shredded carrot fresh and crunchy
  • 1 cup raisins sweet and chewy contrast

Instructions

  • Start by washing and peeling your carrots. Then, use a box grater or a food processor to shred the carrots finely. Shredding the carrots makes the salad easier to eat and allows the flavors to meld beautifully.
  • In a small bowl, whisk together the mayonnaise, honey, water, lemon juice, and salt until smooth and well combined. The honey adds just the right amount of sweetness, while the lemon juice brightens the whole dressing.
  • In a large mixing bowl, add the shredded carrots and raisins. Pour the dressing over the top and toss thoroughly until everything is evenly coated. Make sure the raisins are well distributed so each bite has a little sweetness.
  • For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This resting time allows the flavors to meld and the carrots to soften slightly, enhancing the overall texture and taste.

Equipment

  • Box grater
  • Food Processor
  • Mixing Bowl
  • Whisk
  • Small Bowl

Notes

Use freshly shredded carrots for the best texture; pre-shredded carrots can sometimes be watery. Adjust the amount of honey to suit your sweetness preference. For added crunch, sprinkle some chopped walnuts or pecans before serving. For a lighter dressing, substitute half of the mayonnaise with Greek yogurt. Let the salad chill in the refrigerator for a couple of hours to deepen the flavors. Try shredding the carrots with a food processor to save time and achieve uniform pieces.