Carrot Salad

Name: Carrot Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pound carrots; ½ cup raisins (or golden raisins); ¼ cup chopped pecans (optional); ¼ cup mayonnaise (or plain Greek yogurt); 1 teaspoon lemon zest; 1 ½ teaspoons lemon juice; 1 ½ teaspoons honey; ½ teaspoon apple cider vinegar; ¼ teaspoon kosher salt; ⅛ teaspoon black pepper

This is an easy carrot salad recipe with crisp vegetables, sweet raisins, and a tangy citrus dressing. A perfectly balanced salad, ready in 20 minutes!

Recipe Science

Freshly grated carrots retain more moisture and sweetness, enhancing the salad’s freshness.
Lemon juice and apple cider vinegar slow oxidation, keeping the carrots bright and preventing them from turning dull over time.
The dressing rehydrates the raisins, making them plumper and softer for a more balanced contrast against the crisp carrots.

Why It Works

Shredded carrots take center stage in this simple yet flavorful salad. Each bite offers a naturally sweet crunch that pairs beautifully with plump raisins and buttery pecans. The key to achieving the best texture is using freshly grated carrots instead of pre-shredded ones, which tend to be drier and less vibrant. These ingredients create a well-balanced dish that highlights texture and natural sweetness.

The creamy dressing brings everything together perfectly with richness, sweetness, and tanginess. The acidity from the lemon juice enhances the carrots’ sweetness and helps maintain their vibrant orange hue by slowing oxidation. Toss everything together for a refreshing, nutrient-packed side dish ready in no time.

Ingredients You’ll Need

Ingredients needed to make this carrot salad recipe.

Carrots: I highly recommend taking a few minutes to freshly shred the carrots. This will produce pieces that are crisper, moister, sweeter, and more nutritious. You’ll need about four cups of shredded carrots for the salad recipe.
Raisins: Raisins add a chewy contrast, rehydrating slightly as they absorb the tangy dressing.
Nuts: Chopped pecans contribute a nutty crunch for extra depth.
Dressing: Mayonnaise combines egg and oil, creating a silky base. Honey balances the tangy lemon and apple cider vinegar. A touch of salt and pepper enhances the dressing’s flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This carrot salad recipe is easy to customize! Try these delicious options:

Swapping the Mayonnaise: You can use whole milk plain Greek yogurt or sour cream. For a lighter vinaigrette, whisk in olive oil instead of mayonnaise.
Raisin Swap: Try adding sweet golden raisins, currants, dried cranberries, or cherries.
Lemon Substitute: Squeeze lime juice or orange for a sweeter taste in the dressing.
Nuts and Seeds: For added crunch, incorporate walnuts, almonds, pistachios, sunflower seeds, pumpkin seeds, poppy seeds, chia seeds, or sesame seeds.
Add Fruit: Mix in sliced or diced fruits like apples, oranges, or pineapple.
Add Protein: For a heartier salad, use grated carrots with shredded chicken, turkey, diced steak, tofu, or crispy bacon.
Herbs and Aromatics: Add fresh herbs like fresh parsley, cilantro, dill, basil, chives, minced shallots, garlic, ginger, green onion, pickled red onions, or mint.
Spices: Add cumin, paprika, curry, cinnamon, cloves, or red pepper flakes. For pungency, add Dijon mustard.
Cheese: Consider adding crumbled feta, goat cheese, or grated Parmesan.
Different Dressings: Experiment with green goddess dressing, Italian dressing, coleslaw dressing, or ranch dressing.

How to Make Carrot Salad

Freshly grated carrots on a cutting board.

Step 1: Shred the Carrots

Give one pound of carrots a good rinse under cool water to remove dirt. Dry the surface, then peel off the skin. I use a julienne peeler for quick shredding. It creates long and thin strips of carrots.

Quick Substitution: Use a vegetable peeler to create wide, thin strips for carrot ribbons. Depending on your preferred texture, use the fine or large holes of a box grater for shredded carrots. If you want sturdier matchstick pieces, julienne the carrots with a chef’s knife into 1/8-inch thick strips, about 2 to 3 inches long.

Whisk mixing a bowl of carrot salad dressing.

Mayonnaise based salad dressing in a bowl after being whisked.

Step 2: Make the Dressing

Using mayo is a quick way to create a creamy, emulsified dressing because it already has egg and oil blended together. Lemon zest and juice add bright citrus notes to enhance freshness.

Honey offers a touch of sweetness to complement the natural sugars in the carrots and raisins, while apple cider vinegar adds acidity to cut through the richness. A pinch of salt and black pepper ensures a well-seasoned dressing.

Bowl of sliced carrots, raisins, and salad dressing.

Step 3: Assemble the Salad

Drizzle the creamy, tangy dressing over the carrot raisin salad, and toss well to ensure even coating. The dried raisins will absorb some moisture from the dressing for a plumper texture.

Expert Tip: Chill the carrot salad before serving to let the flavors meld and enhance the texture. This short resting time allows the carrots to absorb the dressing while staying crisp and refreshing.

Bowl of colorful carrot salad with chopped pecans and raisins.

Step 4: To Serve

Garnish with pecans for a crunchy contrast and a sprinkle of black pepper for a final touch of seasoning. I love serving this for Easter brunch alongside Quiche Lorraine or Eggs Benedict. It also makes a refreshing side dish for grilled chicken, shrimp, or a juicy turkey burger.

Frequently Asked Questions

Should I peel the carrots before shredding them?

You do not have to peel the carrots before shredding. However, it will give a more gourmet appearance in the plated carrot salad.

What is the best way to cut carrots for a salad?

The best way to cut carrots for a salad depends on your desired texture. For a classic shredded carrot salad, use the fine or large holes of a box grater or julienne peeler. This creates a tender texture that absorbs dressing well. Use a vegetable peeler to make wide, delicate ribbons for a more elegant presentation. For a sturdier bite, julienne the carrots with a chef’s knife into thin, matchstick-sized pieces about ⅛ inch thick and 2 to 3 inches long. Each method brings a slightly different texture and look to the salad!

Can I use pre-shredded carrots instead of shredding them myself?

Yes, you can use pre-shredded carrots, but I recommend shredding them fresh for the best texture and flavor. Pre-shredded carrots are drier and less sweet since they lose moisture over time. Freshly grated carrots are more tender and juicier and absorb the dressing better, enhancing the overall taste of the salad. If using pre-shredded, consider tossing them with water to help rehydrate them before mixing with the dressing.

How far in advance can I make the carrot salad?

For the best flavor and texture, you can make carrot salad up to a day in advance. Chilling it allows the carrots to absorb the dressing, enhancing the taste while keeping them crisp. However, add the pecans just before serving for the freshest texture to prevent them from getting soft. If making it ahead, give the salad a quick toss before serving to redistribute the dressing.