Carrot Salad Recipe
Welcome to a vibrant twist on a classic! This Carrot Salad Recipe is truly what refreshment tastes like: sweet, crisp carrots tossed together with juicy raisins, earthy walnuts, and a creamy, tangy dressing that brightens every bite. Whether you’re looking for a quick picnic side, a nourishing lunch companion, or a showstopper at your dinner table, this one checks every box. The best part? It’s simple, speedy, and impossible not to crave after the first forkful.
Ingredients You’ll Need
This ingredient list is proof that you don’t need a mile-long shopping list to make a dish stand out. Each element brings something special to the Carrot Salad Recipe—the carrots offer crunch and color, the raisins a natural sweetness, and the Greek yogurt dressing ties everything together with creaminess and zest.
- Carrots (4 cups, shredded): The crisp, naturally sweet backbone of this salad; grate them fresh for best texture.
- Raisins (1/2 cup): Add delightful pops of chewiness and natural sugar that mingle perfectly with the carrots.
- Fresh parsley (1/4 cup, chopped): Brightens the flavor profile and brings a hint of green freshness.
- Walnuts (1/4 cup, chopped, optional): Offer a satisfying crunch and nutty undertones; toast lightly for extra flavor depth.
- Plain Greek yogurt (1/4 cup): Gives the creamy dressing plenty of tang and a protein boost; use whole milk for extra richness.
- Mayonnaise (2 tablespoons): Rounds out the dressing with a touch of classic creaminess.
- Honey (1 tablespoon): Naturally sweetens while enhancing those lovely carrot and raisin notes.
- Lemon juice (1 tablespoon): Adds essential acidity that lifts the entire salad.
- Salt (1/4 teaspoon): Highlights the natural flavors and balances the dressing.
- Black pepper (1/8 teaspoon): Just enough to provide a subtle, peppery kick.
How to Make Carrot Salad Recipe
Step 1: Prepare the Veggies and Mix-ins
Grab your largest salad bowl and add the shredded carrots as the star of the show. Sprinkle in the raisins for sweetness, chopped parsley for freshness, and walnuts (if you choose to include them) for a lovely crunch—these ingredients play together to create the irresistible base of your Carrot Salad Recipe.
Step 2: Whisk Up the Creamy Dressing
In a separate, smaller bowl, whisk together the Greek yogurt, mayonnaise, honey, lemon juice, salt, and black pepper. This creamy concoction should be smooth, glossy, and just begging to dress your carrots. Give it a little taste; feel free to adjust the honey or lemon juice for that perfect sweet-tang balance.
Step 3: Dress and Toss
Pour the dressing all over your colorful carrot mixture and toss gently but thoroughly, making sure every shred and mix-in is luxuriously coated. The creamy, tangy dressing intertwines with the carrots and raisins, pulling all the flavors together in the most addictive way.
Step 4: Chill and Meld
Pop the bowl into the fridge for at least 15 minutes. This short chill time helps the flavors marry—raisins plump up, and those bright, fresh carrot notes mellow just enough for a harmonious bite in every forkful.
Step 5: Serve and Enjoy
Once chilled to your liking, give the Carrot Salad Recipe one final toss and mound it onto your favorite serving platter or bowl. Whether chilled or brought to room temperature, it’s ready to steal the spotlight at any table.
How to Serve Carrot Salad Recipe
Garnishes
For the prettiest presentation, sprinkle a bit of extra chopped parsley or a few toasted walnuts right on top. If you want to get extra fancy (and flavor-packed), add a few thin lemon zest strips—it looks beautiful and adds a pop of citrus aroma.
Side Dishes
This Carrot Salad Recipe feels at home next to everything from classic sandwiches to grilled proteins. It’s wonderful alongside roasted chicken, barbecue, or tucked into a picnic spread with hummus and crusty bread. For a vegetarian lunch, try it beside a hearty grain bowl or bean salad.
Creative Ways to Present
Serve individual portions in mini mason jars for a whimsical picnic touch, or layer it in lettuce cups for fun finger food. You can also mound it over a large bed of greens, turning it into a main-dish salad with extra veggies or beans mixed in for extra protein.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Carrot Salad Recipe to an airtight container and refrigerate. It actually gets even tastier after a few hours as the flavors meld. Enjoy within 2-3 days for the crunchiest texture.
Freezing
While freezing isn’t ideal for this salad—the carrots can turn watery and the dressing may separate—if you must, freeze only the undressed shredded carrot mixture. Add fresh dressing after thawing for the best taste and texture.
Reheating
This salad really shines served cold or at room temperature, so reheating isn’t necessary. A quick toss before serving brings everything back to life. If it seems dry, just add a spoonful of yogurt or a squeeze of lemon to freshen things up.
FAQs
Can I make this Carrot Salad Recipe vegan?
Absolutely! Swap out the Greek yogurt for a plant-based (coconut or almond) yogurt and use vegan mayonnaise. The result is every bit as creamy and satisfying, totally dairy-free.
What can I use instead of raisins?
Dried cranberries or chopped dried apricots are delightful alternatives that add a similar burst of chewy sweetness and a little extra tang if you like more zing in your salad.
How far ahead can I make Carrot Salad Recipe?
You can make this salad up to one day in advance. In fact, letting it rest overnight in the fridge lets the flavors deepen and meld in the most delicious way. Just wait until serving to add any extra garnishes.
Can this recipe be nut-free?
Definitely! Simply omit the walnuts for a nut-free version. The salad keeps all of its wonderful crunch thanks to the carrots and will still be super flavorful.
What protein could I add for a heartier salad?
Chickpeas, diced cooked chicken, or a scoop of cooked lentils are great protein boosters for this Carrot Salad Recipe—perfect for turning it into a filling lunch or light dinner.
Final Thoughts
If you’re on the hunt for something bright, wholesome, and downright delicious, this Carrot Salad Recipe has your name on it. It’s such a joyful mix of color, flavor, and texture—one bite, and you’ll see why it’s a favorite. Give it a try, and don’t be surprised when it disappears in record time!
Print
Carrot Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Carrot Salad Recipe is a refreshing and healthy side dish that’s perfect for picnics or as an accompaniment to any meal. Shredded carrots, raisins, and a tangy dressing come together to create a flavorful dish that’s sure to please.
Ingredients
Salad:
- 4 cups shredded carrots
- 1/2 cup raisins
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts (optional)
Dressing:
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix shredded carrots, raisins, parsley, and walnuts (if using).
- Prepare Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, salt, and pepper until smooth.
- Combine and Chill: Pour the dressing over the salad mixture, toss to coat evenly. Refrigerate for at least 15 minutes to allow flavors to meld.
- Serve: Enjoy chilled or at room temperature.
Notes
- You can substitute Greek yogurt with all mayonnaise or use dairy-free yogurt for a vegan version.
- Enhance with a pinch of cinnamon or try dried cranberries instead of raisins for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
