Carrot Salad Recipe
Carrot Salad Recipe photo by Taste of Home

Carrot Salad Recipe

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Creamy and crunchy, this refreshing salad can be served alone on the side or with rice. Raisins add a nice touch of sweetness. —Jemima Madhavan, Lincoln, Nebraska
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 2 medium carrots, grated
  • 1 medium tomato, seeded and chopped
  • 1/2 cup plain yogurt
  • 1/2 cup sour cream
  • 1/4 cup raisins
  • 1/4 cup finely chopped red onion
  • 1/2 teaspoon salt
  • Fresh cilantro leaves and coarsely ground pepper, optional

Nutritional Facts

1/2 cup equals 129 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 343 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a small bowl, combine the first seven ingredients. Cover and refrigerate until chilled. Garnish with cilantro and pepper if desired. Yield: 4 servings.
Originally published as Carrot Salad in Taste of Home February/March 2010, p81

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Reviewed Mar. 2, 2011

"I think it needs a little less onion for our tastes. This dish did not keep or age well, so only make what your family will eat in one meal."

Reviewed Feb. 4, 2010

"I didn't have any plain yogurt on hand so i used all sour cream. I also used regular onions but didn't put the full amount in. It was delicious!"

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