Carrot and Raisin Salad

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This classic carrot and raisin salad combines sweet, tangy, and creamy flavors. It's as easy as it gets - grated carrots and raisins all tossed in a creamy and tangy dressing.

Carrots and raisin salad elegantly presented in a glass serving bowl.

Looking for more recipes with carrots? Try our baked carrot chips, blender carrot soup, carrot omelette or apple, carrot, banana muffins.

About carrot and raisin salad

This salad a time-honored dish has been around for a while, and a lot of us forget how delicious this simple dish is.

I have also seen it in different cuisines, just with their own variations. This recipe is an American classic version of this salad.

You probably had it at least once at family gatherings or at a Chick-fil-A restaurant (unfortunately, it is not on the menu anymore).

You may see it made with canned pineapples, apples, or nuts as a variation.

The main ingredients are raw carrots and raisins. Raw, grated carrots provide a fresh crunch and raisins create a chewy contrast to the crunchy carrots.

This salad is meant to be sweet and tangy. Carrots and raisins already have natural sweetness, but I also add a little bit of sugar to further elevate the sweet taste if the main ingredients.

The creamy dressing provides a tangy flavor to balance the sweet taste of the carrots and raisins.

A lot of recipes use just mayo as a dressing, but I also like to add some sour cream. Sour cream gives the dressing a refreshing tanginess and makes it a little lighter.

This classic side dish is a great alternative to cabbage coleslaw and pairs well with sandwiches, burgers, poultry, and barbecue. t is also one of the easiest dishes you can contribute potluck.

Ingredients

This is the overview of the recipe ingredients. Please, see the recipe card for quantities at the end of the post.

Carrots: use fresh and crunchy carrots. Avoid buying bagged pre-shredded carrots, as they do not taste as good as fresh ones.
Black raisins: regular raisins are the preferred choice because they have a chewier texture and retain a bit more moisture. But you can also use golden raisins instead.
Mayonnaise: use a full-fat mayo for a rich and creamy taste.
Sour cream: makes the dressing lighter and adds tangines. You can also use a full-fat plain Greek yogurt instead.
Sugar: adds extra sweetness to the salad. You can use honey or maple syrup instead.
Salt: to add savory notes and balance the sweet and tangy taste of the dish. You can also add a little bit of black pepper.

All the recipe ingredients neatly arranged on a white background, each labeled as carrots, salt, mayonnaise, sour cream, sugar, raisins.

Directions

Follow these 4 simple carrot raisin salad recipe steps.

Step 1. In a small bowl, add mayonnaise, sour cream, and sugar (if using). Mix well until the sugar is almost dissolved. Taste the dressing. You may add a splash of apple cider vinegar or lemon juice to balance it. Cover the dressing and place it in the fridge while you prepare the rest of the ingredients.

A glass bowl containing creamy mayo and sour cream dressing, with a spoon resting inside.

Step 2. Wash the carrots thoroughly under cold water and pat them dry. Cut off the top and bottom ends with a knife. I usually peel them with the vegetable peeler before grating. But it is optional. If you decide to leave the skin, make sure to scrub the carrots well with a vegetable cleaning brush. Place the box grater on a cutting board. Grate the carrots using a coarser side of the box grater. I like larger shreds for better crunch. If you prefer smaller shreds, use the finer side of the grater box. Repeat the process with the rest of the carrots.

Quick note: You can also use a food processor, especially if making a very large batch.

A shallow dish filled with grated carrots , accompanied by a box grater at its side.

Step 3. Place grated carrots in a large bowl. Add their black raising and sprinkle everything with a pinch of salt. Give it a quick mix to distribute the salt.

Take out the prepared dressing and pour about half of it into the salad. Mix it well and taste it, it may not need more dressing if you like the salad to be lighter.

Otherwise, add the remaining dressing and mix it one more time. Add more salt and pepper if needed. You can serve it right away, but I like to chill it for about 30 minutes in the fridge.

A large clear bowl filled with prepared salad ingredients, lightly sprinkled with salt on top.

Step 4. Pour the prepared dressing over the carrots and raising. Mix well until all the ingredients are well coated. You can serve it right away or chill the salad in the fridge for about 30 minutes.

Mayo-based dressing being poured over a mix of grated carrots and raisins.

Nataliia's tips

This recipe is very simple, but I would like to add a few practical tips to make the process even easier.

Choose fresh, firm carrots to make this salad.
If you have an opened package of raisins, they might be dry already. To plum them back up. soak them for about 15-20 minutes in very warm water as they might be dry already.
If you use only mayonnaise, add a little bit of fresh lemon juice or apple cider vinegar to the dressing.
Use the larger side of the grater box to grate the carrots for better texture.
Finely grated carrots will be not crispy and might turn soggy.
To keep the salad crisp, add the dressing 30 minutes before serving.
This salad looks even better when served in a clear bowl, so everyone can see its vibrant colors.

Serving ideas

This salad pairs well with poultry, seafood, beef and so much more. Here are a few serving ideas:

As an easy side dish for any occasion: serve it along with BBQ chicken, meatloaf, lamb chops or salmon as a refreshing and sweet side dish.
With sandwiches or wraps: great as a side dish or even a filling for a simple sandwich or a wrap.
Bring along: include it in a picnic basket with other cold salads, cheeses, bread, and more. It is also a great dish to bring for a potluck or a BBQ cookout.
In a lunch box: It's an easy-sided dish you can pack in your lunch box. Taste fresh with any simple.

Make ahead

If you plan to make this salad ahead of time, store the dressing separately in an airtight container.

You can also store grated carrots for up to 3 days in the fridge. Simply add raisins and dressing before serving for a fresh taste.

If you take the salad to a potluck, consider transporting it in a cooler to keep it chill and fresh.

Variations

Depending on the season and the main dish you are serving, you can make a few variations of this carrot salad:

With fruits: fresh diced apple or canned crushed pineapple
With nuts: right before serving, add chopped roasted walnuts or other nuts to the salad.
With cranberries: instead of raisins, try tangy and sweet dried cranberries. Can be a great variation for a Thanksgiving table.
Spicy: you can add some cinnamon, nutmeg, ground ginger or red pepper flakes to pair it with different main dishes.
Herbed: add fresh chopped parsley, dill, or cilantro for a fresh taste.
Dairy-free: If am not in the mood for mayo dressing, I dress it with just olive oil, honey, and lemon juice. Very refreshing and light version.

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Frequently asked questions

How long does carrot raisin salad last?

Carrot raisin salad can last in the fridge for up to 3 days. However, It is best to enjoy it within 24 hours for the fresh taste and crunchy carrots. If you make it ahead of time, add the dressing before serving.

What is the best way to grate carrots for his salad?

The best way is to grate the carrots on the coarser side of the box grater for a crunchy texture. You can also use your food processor to grate the carrots.

Can I use golden raisins instead of black raisins?

Black raisins are better for this salad as they have more flavor and chewier texture. But you can easily use golden raisins instead.

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