Why You’ll Love This Simple Carrot Salad
So Quick & Crunchy!
- Perfectly Fresh – Brings garden-fresh taste and texture.
- Healthy Choice – Packed with vitamins and crunch.
- Family-Friendly – Sweetness everybody loves.
- No Cooking – Ready straight from the bowl.
What You’ll Need for Carrot Salad
For the Salad
- Carrots – Peeled and grated for a fresh, crunchy base.
- Golden raisins – These add a sweet pop of flavor that pairs perfectly with the carrots.
- Fresh parsley – Finely chopped for a fresh herbaceous finish.
For the Dressing
- Mayonnaise – The creamy base that ties everything together.
- Plain yogurt – Adds a tangy lightness to balance the mayo.
- Honey – A touch of natural sweetness to round out the flavors.
- Dijon mustard – Brings a subtle zing and depth to the dressing.
- Ground cumin – Warm and earthy, this spice is essential for flavor.
- Salt – Just enough to enhance the other ingredients.
- Black pepper – A pinch for a hint of warmth and complexity.
Carrot Salad
Ingredients
- 1 pound carrots, peeled
- 1/4 cup golden raisins
- 1/4 cup mayonnaise
- 2 tablespoons plain yogurt
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Equipment
- box grater
- large mixing bowl
- small bowl
- Rubber spatula
Method
- Using the large holes of a box grater, grate the peeled carrots into a large mixing bowl until you have about 4 cups of shredded carrots.
- Add the golden raisins to the bowl with the shredded carrots and toss gently to combine.
- In a small bowl, whisk together the mayonnaise, yogurt, honey, Dijon mustard, cumin, salt, and black pepper until the dressing is smooth and fully combined.
- Pour the dressing over the carrot and raisin mixture, then use a rubber spatula to fold everything together until the carrots are evenly coated.
- Stir in the chopped parsley, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the raisins to soften slightly.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Let’s Make This Carrot Salad in No Time
You won’t be stuck peeling and stirring for long, I promise. This refreshing shredded carrot raisin salad comes together so quickly—just 15 minutes from start to finish—and it’s one of those no-bake yogurt dressing salads I turn to all summer long.
In our busy house, I love having a healthy Carrot Salad ready to enjoy without any fuss. It’s ideal for last-minute potlucks or when you want something light but satisfying. Explore more bright summer side dishes like my cucumber salad that fit right into a calm, grounded mealtime.
Making Carrot Salad Diabetic-Friendly
I always want my recipes to feel welcoming, no matter your dietary needs. If you’re sugar-conscious or looking for low glycemic options, this Carrot Salad can easily adapt. I love using natural sweeteners like a touch of stevia instead of honey, or reducing the raisins for a lower-sugar version. It’s all about keeping things fresh, flavorful, and blood sugar friendly.
Another tip: try adding a sprinkle of sunflower seeds for extra crunch without the sugar. Mindful eating should feel joyful, not restrictive.
My Favorite Carrot Salad Tips
Over the years, I’ve picked up a few tricks to make this Carrot Salad even more enjoyable:
- For a flavor twist, swap the cumin with a dash of smoked paprika—it gives a cozy, smoky depth.
- If you’re avoiding dairy, coconut yogurt works beautifully in the dressing.
- Let the salad sit for at least 30 minutes before serving; it helps the carrots soften just enough.
- Store leftovers in a sealed container—it keeps its crunch for up to 3 days. For more make-ahead ideas, check out my Mediterranean salad that also stores wonderfully.
And if you love texture, try my crunchy bean salad for another satisfying bite.
Why Carrot Salad Is So Good for You
This healthy Carrot Salad isn’t just tasty—it’s nourishing, too. Carrots are rich in vitamin A and fiber, while the yogurt adds a dose of probiotics. Together, they make a fresh parsley tossed salad that feels as good as it tastes.
I always feel good serving this to my family, knowing it’s wholesome and real. For more on balanced nutrition, the BBC Good Food Carrot Salad Recipes offer wonderful insights. Also, try my carrot lentil soup for another nutrient-packed option.
A Lighter Take on Classic Carrot Salad
If you prefer a lighter version, try using Greek yogurt instead of mayo for extra protein with less fat. You can also add diced apples or a squeeze of lemon for brightness without extra sugar.
For another simple, healthy twist, my quinoa salad recipe is a reader favorite. Or explore these honey roasted carrots if you enjoy warm, spiced sides.
How I Love to Serve Carrot Salad
I remember my grandma serving her carrot salad at every family picnic—the big glass bowl beaded with condensation, us kids sneaking extra spoonfuls. I love carrying that memory into my own kitchen now.
This Carrot Salad pairs beautifully with grilled chicken or tucked into a wrap for lunch. It’s one of those summer side dishes that feels both festive and everyday. For a complementary side, try my honey balsamic carrots or maple Dijon roasted carrots.
Common Mistakes With Carrot Salad (And How to Avoid Them)
Even simple recipes can have little pitfalls. Here’s what to watch for:
- Over-grating the carrots can make them mushy. Use the large holes on your grater for perfect texture.
- Don’t skip chilling time—it lets the flavors meld and the raisins soften.
- Balance the dressing: too much mayo can overwhelm the fresh ingredients.
I learned these through trial and error, and now my Carrot Salad turns out just right every time. For more inspiration, see Gregory Gourdet’s Carrot Salad with Oranges and Cashews. Also, my ambrosia salad offers another no-fuss favorite.
Storing Your Homemade Carrot Salad
I often make a big batch of this Carrot Salad on Sunday—it’s one of those things that just gets better overnight. Store it in a glass container with a lid; it’ll keep well for up to three days in the fridge.
If the salad seems dry after chilling, stir in a splash of lemon juice or a spoonful of yogurt to refresh it. For longer storage, avoid freezing—it changes the texture. Try my carrot soufflé or carrot cake cupcakes for freezer-friendly options instead.
Try This Carrot Salad and Share the Love
I hope this easy Carrot Salad becomes a staple in your home like it is in mine. There’s something so comforting about sharing simple, real food with those you love.
If you enjoyed this, you might also like my wilted lettuce salad, Korean cucumber salad, or other carrot salad variations. Each one brings its own kind of warmth to the table.
More Cozy Salad Recipes You’ll Adore
If you loved this Carrot Salad, here are a few more family-friendly favorites that bring freshness and flavor to any meal:
- Classic Cucumber Salad – Crisp, tangy, and utterly refreshing.
- Mediterranean Salad – Bright, herby, and packed with summer vegetables.
- Lemony Quinoa Salad – Wholesome, protein-rich, and perfect for picnics.
- Creamy Ambrosia Salad – Sweet, nostalgic, and always a hit at gatherings.
Frequently Asked Questions
How do you make grandma’s old fashioned carrot salad?
It’s all about keeping it simple and heartfelt—just grated carrots, plump raisins, and a creamy-sweet dressing. Let it chill so the flavors deepen, just like grandma did.
Is a raw carrot salad good for you?
Absolutely! Raw carrots are rich in vitamins and fiber, and this healthy Carrot Salad is a delicious way to enjoy them. For more ideas, try my carrot lentil soup too.
What pairs well with carrots?
Carrots love company! Try them with grilled meats, in wraps, or alongside other summer side dishes. Their sweet crunch complements so many meals.
