- 4 cups shredded carrots
- 3/4 to 1-1/2 cups raisins
- 1/4 cup mayonnaise
- 2 tablespoons sugar
- 2 to 3 tablespoons 2% milk
- Mix first four ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving. Yield: 8 servings.
Reviews forCarrot Raisin Salad
"This is so very delicious, will be making this often!!"
"This reminds me of grade school. We had this as part of our school lunches. It brings back good memories!"
"I made this lovely salad for dinner, using Craisins (dried, sweetened cranberries) instead of raisins. I also added a half teaspoon of cider vinegar, because our carrots were very fresh and sweet. The carrot flavor really shines, which I liked, although I see that other tasters felt it could use another flavor note."
"Reminds me of the dish my mother would make for us in the 80s in upstate NY. Great use of raw carrots and a different take on a salad sidedish. I made as is, but next time may had some chopped pecans or walnuts for a crunch."
"Nice, basic, easily adjustable recipe. I just made it as written and it's not bad. I tried it and felt like it was missing "something", so I added the pineapple that others suggested. Still not bad, but I still think it needs a little something - just not sure what. Maybe after it sits in the fridge for a while it'll have a little more flavor."
"Sounds delicious. My recipe is close (?) except that I use a bit more mayo and no milk. Plus, I add 1/4 cup par-boiled salted peanuts per pound of carrots for extra crunch. Gentle boil for 5 minutes; soak for 15 min; drain, add to the carrot/mayo mixture."
"Simple and yet good side dish! Sometimes I like to add a little crushed pineapple also, just for a different taste."
"Tastes like I remember from my childhood...creamy and oh so yummy."
"Liked this one for its simplicity, adaptability, and easiness."