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.

Carrot Raisin Salad Recipe

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

Units Scale

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)

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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