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.
Course Side Dish
Cuisine American
Keyword carrot raisin salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 334kcal


  • 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.


*Use a fruity and sweet olive oil. Don’t use a bitter or robust one like an Arbequina.


Calories: 334kcal | Carbohydrates: 36g | Protein: 3g | Fat: 21g | Saturated Fat: 2g | Sodium: 397mg | Potassium: 662mg | Fiber: 5g | Sugar: 14g | Vitamin A: 20280IU | Vitamin C: 27.6mg | Calcium: 63mg | Iron: 2.4mg