Name: Creamy Carrot and Raisin Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup mayonnaise; 1 tablespoon honey; 1 tablespoon water; 1 teaspoon lemon juice; 1/4 teaspoon salt; 4 cups shredded carrot; 1 cup raisins

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This creamy carrot and raisin salad is one of those dishes that instantly takes me back to childhood family gatherings and summer BBQs. It’s sweet, tangy, crunchy, and creamy all at once, and the best part is that it comes together in just minutes with simple ingredients. Whether I’m serving it at a cookout, packing it in a lunchbox, or making it ahead for the week, this salad always hits the spot.

Creamy Carrot and Raisin Salad

Why You’ll Love This Recipe

I love this recipe because it’s quick, comforting, and versatile. The creamy dressing coats the carrots and raisins perfectly, creating a refreshing side that balances both sweet and savory dishes. It requires no cooking, only a handful of ingredients, and can easily be customized with extra fruits or nuts. It’s also a great make-ahead dish since the flavors deepen as it chills in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup mayonnaise
1 tablespoon honey
1 tablespoon water
1 teaspoon lemon juice
¼ teaspoon salt
4 cups shredded carrot
1 cup raisins

Directions

In a large bowl, whisk together the mayonnaise, honey, water, lemon juice, and salt until smooth.
Add the shredded carrots and raisins, stirring until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving to let the flavors blend and the raisins plump up.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes of prep time, requires no cooking, and is ready to enjoy after chilling for 30 minutes.

Variations

I sometimes swap mayonnaise for Greek yogurt to make it tangier and lighter. A splash of apple cider vinegar can replace lemon juice if that’s what I have on hand. For more texture and flavor, I like adding chopped apples, crushed pineapple, or a handful of walnuts. If I want a vegan version, I use vegan mayo and maple syrup instead of honey.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The salad actually tastes even better the next day after the flavors have had time to meld. Since it’s a cold dish, there’s no need to reheat—it’s meant to be served chilled.

FAQs

How do I keep the salad from getting watery?

I make sure to dry the shredded carrots well before mixing them into the dressing. This helps prevent excess water from thinning out the salad.

Can I make this salad ahead of time?

Yes, I often prepare it the day before serving. In fact, the salad benefits from chilling overnight since the raisins absorb some of the dressing and become plump and flavorful.

What can I serve with carrot and raisin salad?

I like serving it with grilled chicken, BBQ ribs, or as a light side dish next to sandwiches and soups. It’s versatile and pairs well with many meals.

Can I freeze carrot and raisin salad?

I don’t recommend freezing it. The creamy dressing and carrots don’t hold up well after thawing, and the texture changes too much.

How do I make this recipe vegan?

I swap the mayonnaise with vegan mayo and use maple syrup instead of honey. The flavor stays creamy and sweet with a nice tang.

Conclusion

This creamy carrot and raisin salad is a nostalgic yet timeless side dish that I find myself making again and again. It’s quick, refreshing, and flexible enough to suit any occasion—from summer cookouts to holiday dinners. With its balance of sweetness and tang, it’s a dish that always disappears fast from the table. If I’m looking for something simple yet memorable, this is the recipe I turn to.