Carrot Raisin Salad

I could tell you plenty about the healthful properties of carrots. Like they are loaded with antioxidants, are great for the cardiovascular system, keep our eyes healthy and help prevent cancer.

But I won’t bore you, because all you need to know is this carrot salad is ah-mazing.

It’s the perfect mix of sweet and tart, with a little bit of crunch for good measure. And with only five ingredients, it will take you no time at all to throw together. This one is definitely going to be part of my summer repertoire.

What’s your favourite simple salad?

Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.

4.0 from 1 reviews
Carrot Raisin Salad
Prep time
Total time
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less
Recipe type: Salad
Serves: 1
  • 2 cups shredded carrots
  • ½ cup raisins, finely chopped
  • ¼ cup walnuts, chopped (you could also substitute pumpkin seeds or sunflower seeds to make a nut-free version)
  • 2 tbsp maple syrup
  • 2 tsp freshly squeezed lemon juice
  1. First, shred your carrots and toss them into a medium-sized bowl.
  2. Take your raisins and chop them finely, as this disperses them throughout the salad. Chop the walnuts and add them along with the raisins to the bowl.
  3. Drizzle the salad with maple syrup and lemon juice, then mix well.
  4. Taste and adjust the dressing if necessary.


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13 Responses to Carrot Raisin Salad

  1. frugalfeeding June 24, 2012 at 12:53 pm #

    A gorgeous salad – I enjoy carrot in a salad, it lends such a great crunch and texture! So healthy, as you say!

  2. Redd H from Salted Spoon June 24, 2012 at 5:21 pm #

    Oooh this looks yummy. I’ll be sure to try it out!

  3. trkingmomoe June 24, 2012 at 6:18 pm #

    I like the idea of maple syrup instead of salad dressing. Thanks for sharing. I am going to try it.

  4. emmycooks June 25, 2012 at 12:17 am #

    I love this salad. I love grated carrot salads in general. And grated beet salads, too; a simple one I love is dressed with a ton of lemon juice, a splash of olive oil, and salt. Yum!

  5. allrecipes corner June 25, 2012 at 7:01 am #

    salad is my favorite after eating breakfast… how i wish..

  6. Joyce June 25, 2012 at 11:30 am #

    Sondi, I used to make this salad 30 years ago in Quebec.. the problem today is that most people don’t want to cook . I went to a Pot-Luck supper last night. for my church choir. We were 25 people. I made a quinoa salad. It was the only homemade dish(hot dogs,hamburgers and frozen from M&M.) Keep up the good work. Love your posts. We miss you in Toronto.

    • Sondi Bruner June 25, 2012 at 12:01 pm #

      Yay to you Joyce for bringing a quinoa salad. I miss Toronto! Especially the summer weather.

  7. Maya June 25, 2012 at 3:56 pm #

    Hey Sondi, diggin’ the 5max ingredient recipes! I find eating simple challenging because I find what I make to be uninteresting. Maybe since I have the habit of putting a little of everything in my meals. So for you to come up with tasty and quick dishes is inspiring. Thanks for starting this on your blog!

  8. Redd H from Salted Spoon July 15, 2012 at 4:16 pm #

    This recipe is on my weekly roundup!

  9. Sonia May 20, 2016 at 11:44 pm #

    I made this salad for my son’s birthday party and tripled the recipe. It was delicious. I did add some extra lemon juice. Thanks for the dairy and soy free recipe

    • Sondi May 21, 2016 at 4:52 pm #

      I’m glad this was a winner!


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