Carrot Salad with Raisins
Fresh, crunchy carrot salad with raisins and a light lemon dressing. No mayo, simple ingredients, and perfect for meal prep or a healthy side.
Prep Time 15 minutes mins
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4
Calories 145 kcal
- 4 large carrots about 400 g, peeled and freshly shredded
- ½ cup raisins 80 g, golden or regular
- ¼ cup fresh parsley 15 g, finely chopped
- 2 tbsp sunflower seeds or pumpkin seeds 20 g, optional
- 2 tbsp extra virgin olive oil 30 ml
- 1 tbsp fresh lemon juice 15 ml
- 1 tbsp apple cider vinegar 15 ml
- 1 tsp honey or maple syrup 5 ml
- ½ tsp Dijon mustard
- Salt to taste
- Black pepper to taste
Peel the carrots and shred them using a box grater or food processor. Freshly shredded carrots give the best texture and flavor.
Place the raisins in hot water and let them sit for 5 to 10 minutes. Drain and pat dry before using.
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Add shredded carrots, raisins, parsley, and seeds to a large bowl. Pour the dressing over and toss until evenly coated.
Place the salad in the fridge for 15 to 30 minutes to allow the flavors to develop before serving.
- Store in an airtight container in the fridge for up to 3 days.
- For extra crunch, toast the seeds before adding.
- You can add chopped apple or a spoon of Greek yogurt for variation.
Keyword carrot salad with raisins, clean eating salad, easy side dish, healthy carrot salad, no mayo salad