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Carrot and raisin salad with fresh ingredients.

Carrot and Raisin Salad

A refreshing, vibrant salad that combines the natural sweetness of shredded carrots with plump raisins in a tangy, lightly sweet dressing. This no‐cook dish is perfect as a healthy side or a light snack and can easily be adapted for vegan or dairy‐free diets with simple substitutions.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4

Equipment

  • Large mixing bowl
  • Box grater or food processor (for shredding carrots)
  • Measuring cups and spoons
  • Small bowl and whisk (for dressing)
  • Serving bowl

Ingredients
  

  • 4 medium carrots peeled and grated (approximately 4 cups)
  • 1 cup raisins
  • 1/4 cup nonfat Greek yogurt
  • For a dairy-free or vegan version, substitute with a plant-based yogurt or vegan mayonnaise.
  • 1 tablespoon honey
  • Substitute maple syrup or agave nectar for a vegan version.
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped walnuts or pecans for added crunch
  • Optional: 2 tablespoons chopped fresh parsley for garnish

Instructions
 

  • Prepare the Carrots:
  • Peel and grate the carrots using a box grater or food processor until you have about 4 cups of grated carrots.
  • Combine Main Ingredients:
  • In a large mixing bowl, add the grated carrots and raisins.
  • If using, toss in the chopped walnuts or pecans for extra texture.
  • Make the Dressing:
  • In a small bowl, whisk together the nonfat Greek yogurt, honey, lemon juice, salt, and pepper until smooth and well blended.
  • Mix the Salad:
  • Pour the dressing over the carrots and raisins.
  • Toss thoroughly to ensure all ingredients are evenly coated.
  • Garnish and Serve:
  • Sprinkle chopped fresh parsley over the salad if desired.
  • Serve immediately for a crisp texture, or cover and chill in the refrigerator for about 30 minutes to let the flavors meld.
  • Details
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes (or up to 45 minutes if you choose to chill the salad)
  • Yield: 4 servings
  • Category: Salad, Side Dish
  • Method: No-cook
  • Cuisine: American / International
  • Diet: Vegetarian; adaptable to vegan, gluten-free, and dairy-free diets with substitutions
  • Keywords
  • Carrot salad, Raisin salad, Healthy salad, No-cook recipe, Quick side dish, Vegetarian, Vegan option, Crunchy salad, Refreshing salad
  • Nutrition (Approximate values per serving)
  • Serving Size: ~1 cup
  • Calories: ~200 kcal
  • Sugar: ~37 g
  • Sodium: ~150 mg
  • Fat: ~0–3 g
  • (Varies with optional nuts; about 0 g without nuts)
  • Saturated Fat: ~0 g
  • Unsaturated Fat: ~0–3 g
  • Trans Fat: 0 g
  • Carbohydrates: ~45 g
  • Fiber: ~4 g
  • Protein: ~5 g
  • Cholesterol: ~5 mg
  • (Based on using nonfat Greek yogurt)

Notes

Vegan/Dairy-Free Adaptation: Use plant-based yogurt or vegan mayonnaise in place of Greek yogurt, and substitute honey with maple syrup or agave nectar.
Texture Tip: If preparing ahead, add walnuts and fresh parsley just before serving to keep their crunch and vibrant flavor.
Flavor Adjustments: Feel free to adjust the honey and lemon juice quantities to suit your taste preference.
Serving Suggestions: This salad pairs wonderfully with grilled proteins or as part of a light picnic spread.
Keyword Carrot salad, Raisin salad, Healthy salad, No-cook recipe, Quick side dish, Vegetarian, Vegan option, Crunchy salad, Refreshing salad