Carrot Raisin Salad
This gorgeously vibrant Carrot Raisin Salad is full of flavor and simple to prepare. It’s a great make-ahead dish too, as it only gets better as it sits.
If you’re looking for a pretty and delicious side dish that holds up well for picnics, potlucks, and parties, this is the recipe for you!
I absolutely adore picnics and do them often in the summer. I even have a post for Picnic & Potluck Recipes so I can quickly scan through ideas for what I’d like to pack.
I love the marriage of eating a meal with spending time outside, and I think there is something so restorative about it for the body and soul.
Does it sound a bit romantic? Maybe. But if you ask me, picnicking is totally underrated as an activity. It’s free but still manages to feel so special.
Lately I’ve been making a personal effort to come up with more fresh salad and vegetable ideas, and this Carrot Raisin Salad is one of my new favorite dishes. It’s perfect picnic food, as it keeps really well, but is also really refreshing to eat in warm weather.
You can also serve it at a party in a big decorative bowl, or in little party glasses.
The salad is worthy of entertaining, and so beautiful, vibrant, fresh and flavorful. I recently had my little brother and a few friends over, and everyone devoured it.
How to Make Carrot Raisin Salad:
To make the dressing, combine extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, ground cinnamon, paprika, ground cumin, salt, and pepper:
Not that I have anything against mayonnaise, but it’s nice to have this carrot and raisin salad without mayo. The spices and carrots shine through a bit more that way.
Whisk until smooth:
Next, shred a pound of carrots. I like to do this in the food processor with the shredding disk:
Add the carrots to the dressing, along with raisins, toasted pine nuts, and fresh parsley:
Ordinarily I use flat Italian parsley for all my cooking, but I like to use curly parsley for this carrot salad because I love how they look like carrot tops!
Toss all the ingredients together:
Like most non-lettuce salads, the carrot salad is best when it has been allowed to sit for at least an hour, so the flavors can meld together.
More Picnic Recipes:
Carrot Raisin Salad
- 1 lb carrots
- 1/4 cup extra virgin olive oil*
- juice of 1/2 lemon
- 1 tsp Dijon mustard
- 2 tbsp honey
- 1/4 tsp ground cinnamon
- 1/4 tsp paprika
- 1/8 tsp ground cumin
- 1/2 tsp salt
- freshly ground black pepper
- 1/3 cup toasted pine nuts
- 1/2 cup raisins
- 1 cup chopped curly parsley
- Wash and peel the carrots, then shred them using the shredding disk of a food processor. You could also use a grater but that might take a while.
- In a large bowl, whisk to combine the olive oil, lemon juice, dijon mustard, honey, cinnamon, paprika, cumin, salt, and pepper to taste.
- Add the shredded carrots, pine nuts, raisins, and parsley. Toss well to coat.
- If possible, let the dish rest for an hour before serving, either at room temperature or in the refrigerator, so the flavors can meld. Enjoy!
- The carrot salad will keep for 2-3 days in the refrigerator.