Bright, crunchy, and irresistibly creamy, this Carrot Raisin Salad comes together in a flash and is just the kind of side you’ll find yourself craving again and again. A beautiful medley of sweet raisins, aromatic walnuts, and ultra-fresh shredded carrots—all tossed in a tangy, light yogurt dressing—makes this salad perfect for those manic weeknights when you want something wholesome and simple that doesn’t taste like “just another salad.” Every forkful bursts with textures and flavors, from crisp to chewy to creamy, making it an instant family favorite you’ll want to keep in regular rotation.
Why You’ll Love This Recipe
- Super Quick to Prepare: No fancy tools, no lengthy prep—this salad can be on your table in just 10 minutes!
- Deliciously Nutritious: Packed with vitamins, fiber, and healthy fats, every ingredient brings a little something to nourish and satisfy.
- Unbeatably Versatile: Enjoy it alongside any main course or as a standalone snack—cold, crunchy, and full of flavor.
- Minimal Cleanup: Just one bowl and a handful of simple ingredients. Less mess, more enjoyment!
Ingredients You’ll Need
- Carrots: Choose large, firm carrots for maximum crunch. Shredding them fresh makes all the difference—skip those pre-shredded bags if you can!
- Raisins: Both golden and regular raisins bring just the right amount of chewiness and natural sweetness. If your raisins seem dry, soak them in warm water for 5 minutes to plump them up.
- Walnuts: Halves are perfect for a hearty crunch. Toasted walnuts add even more depth—try it if you have an extra minute!
- Plain Yogurt: Low-fat yogurt keeps the salad light, while Greek yogurt brings extra creaminess and an irresistible tang. Choose the one you love or experiment to find your favorite blend.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Add Fruit: For extra sweetness and texture, try tossing in chopped apples, pineapple tidbits, or even orange segments.
- Switch up the Nuts: Pecans, almonds, or sunflower seeds work beautifully if walnuts aren’t your thing.
- Make it Vegan: Use a dairy-free yogurt alternative—coconut or almond yogurt fits right in.
- Spice It Up: Stir in a pinch of cinnamon, a dash of nutmeg, or even grated ginger for a gentle, aromatic warmth.
- Boost the Protein: Add a handful of cooked chickpeas for extra protein and even more substance.
How to Make Carrot Raisin Salad
Step 1: Shred the Carrots
Start by peeling your carrots, then shred them using a box grater or a food processor’s shredding attachment. Freshly shredded carrots are sweeter and crisper than pre-packaged ones.
Step 2: Mix with Raisins and Walnuts
Pile the shredded carrots into a large mixing bowl. Add the raisins and walnut halves. Give everything a gentle toss so you’re not breaking up those beautiful nut pieces.
Step 3: Add the Yogurt
Scoop in the yogurt of your choice. Stir well, ensuring every bit of carrot and every raisin is coated in that creamy yogurt dressing. The flavors marry quickly, so the salad is ready to eat right away.
Step 4: Serve or Chill
Enjoy immediately for peak crunch, or cover and refrigerate. Chilling for 30-60 minutes melds the flavors even more, but honestly—it’s delicious straight from the bowl.
Pro Tips for Making the Recipe
- Shred the carrots yourself! The texture and sweetness from freshly shredded carrots are noticeably better.
- Toast the walnuts lightly in a dry skillet for two to three minutes to release their aroma and give the salad an extra toasty edge.
- If you’re not serving immediately, add the walnuts just before serving to maintain their crunch.
- Adjust the yogurt to your preference—a thick salad needs a touch more yogurt, while a thinner, lighter version needs less.
- Make it your own! The salad is incredibly forgiving—trust your taste buds and don’t hesitate to tweak amounts as you go.
How to Serve
Carrot Raisin Salad is a champion side that pairs with nearly anything. Serve it:
- Alongside Grilled Chicken or Fish: Its freshness cuts through richer mains beautifully.
- With Sandwiches and Wraps: It adds crunch and a pop of flavor to your lunch plate.
- At a Picnic or BBQ: This salad travels well and never wilts—excellent for outdoor meals.
- On its Own: Enjoy as a power snack or light lunch.
- Looking for garnish? Sprinkle with extra walnuts, a handful of fresh parsley, or even some shredded coconut for flair.
Make Ahead and Storage
Storing Leftovers
Store leftover Carrot Raisin Salad in an airtight container in the refrigerator. It keeps well for up to 3 days—the flavors intensify as it sits.
Freezing
Freezing is not recommended. The carrots lose their perfect crunch after thawing and the yogurt may separate.
Reheating
No reheating needed! This salad is best served chilled or at room temperature for maximum crispness and flavor.
FAQs
-
Can I use store-bought pre-shredded carrots for this salad?
For best texture and flavor, shred your own carrots. Pre-shredded carrots tend to be drier and less sweet, which can make the salad less vibrant. If you have to use them, give them a quick soak in cold water and pat dry before using.
-
Is there a substitute for walnuts?
Absolutely! Pecans, almonds, or even sunflower seeds are all great alternatives. The key is to add some type of crunch and earthy flavor—don’t skip it, as it balances the sweetness and creaminess of the salad.
-
Can I make this salad ahead of time?
Yes! Carrot Raisin Salad actually gets better after a short rest in the fridge as the flavors meld. Just wait to add the walnuts until just before serving to keep them from softening.
-
What kind of yogurt should I use for more richness?
Full-fat Greek yogurt is a fantastic choice for added creaminess and tang. If you’re looking to cut calories, low-fat plain yogurt still delivers while keeping the salad light.
Final Thoughts
This Carrot Raisin Salad is refreshingly simple and genuinely delicious, offering a burst of sweetness and crunch with every bite. Whether you’re prepping a speedy weeknight dinner or whipping up a cheerful side for a get-together, this salad delivers all the comfort and nutrition you could want—without any stress. Dive in, play with toppings, and make it yours—there’s nothing holding you back from salad greatness tonight!
Print
Carrot Raisin Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side-dishes
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Raisin Salad is a refreshing, nutritious, and quick-to-make side dish featuring sweet shredded carrots, chewy raisins, crunchy walnuts, and creamy yogurt. It’s perfect for light lunches, picnics, or as a healthy accompaniment to your meals.
Ingredients
Produce
- 8 large carrots, peeled and shredded
Fruits
- 1 cup raisins (golden or regular)
Nuts
- 1 cup walnut halves
Dairy
- 3/4 cup low fat plain yogurt (or Greek yogurt for a creamier, tangier salad)
Instructions
- Prepare the Carrots: Peel and shred the 8 large carrots, then place them into a large mixing bowl.
- Add Raisins and Walnuts: Add the 1 cup of raisins and 1 cup of walnut halves to the carrots. Mix thoroughly to combine the ingredients evenly.
- Mix in the Yogurt: Pour 3/4 cup of low fat plain yogurt (or Greek yogurt) over the carrot mixture. Stir until all ingredients are well coated and evenly mixed.
- Chill and Serve: You can serve the salad immediately, or cover and refrigerate to allow the flavors to meld before serving.
Notes
- For extra flavor, consider adding a pinch of cinnamon or nutmeg.
- Greek yogurt will make the salad thicker and tangier.
- This salad can be made ahead and keeps well in the fridge for up to 2 days.
- Add a splash of lemon juice for a fresh, bright flavor.
Nutrition
- Serving Size: 1/4 recipe (about 1 cup)
- Calories: 270
- Sugar: 21 g
- Sodium: 75 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 3 mg
