Carrot Raisin Salad Recipe
This carrot raisin salad brings together crisp, fresh carrots and sweet raisins in a zesty, tangy dressing. It's the perfect balance of flavors, ready to complement any meal.
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Servings: 4
Ingredients
CARROT SALAD
- 1 lb 450 grams carrots, peeled and grated
- ½ cup 70 grams raisins (or sultanas)
DRESSING
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons apple cider vinegar or lemon juice juice of ½ lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove finely grated or pressed
- ¼ teaspoon fine salt plus more to taste
- ⅛ teaspoon ground black pepper
Instructions
- Start by peeling and shredding the carrots. You can either use a box grater or a food processor with the shredding attachment for ease. Place the grated carrots along with the raisins in a large salad bowl.
- Next, combine all the dressing ingredients in a jar with a tight-fitting lid. Shake the jar vigorously until the ingredients are thoroughly blended into a smooth dressing. Adjust the salt to your preference, adding a pinch more if necessary.
- Pour the prepared dressing over the carrot and raisin mixture. Toss everything together, ensuring each piece is evenly coated.
- For the best flavor, allow the salad to sit at room temperature or in the fridge for at least 30 minutes before serving, giving the flavors time to meld beautifully. Enjoy!
Notes
Storage: Keep this carrot raisin salad fresh in the fridge for up to 2 days by storing it in an airtight container.