Carrot Raisin Salad
This colorful carrot salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give a slightly sweet flavor. Plus, it's easy to prepare. —Denise Baumert, Dalhart, Texas
Ingredients
- 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
Reviews
We add shredded rotisserie chicken, a few dashes (5-6?) Of nutmeg and pepper, and probably 1/2 tbsp of salt to kill some of the sweetness. (Alternatively only use to taste or less sugar to begin with.) Chill for an hour or so for the flavors to marinate!
If you are looking for another flavor note in this salad, try adding shredded tart apple such as a Granny Smith. , I also add lemon juice to taste.
For the added flavor you are looking for substitute honey or maple syrup for milk
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.
easy peasy- quick and just what I was looking for to serve as a side at a BBQ- Very traditional. I did add about 1/3 c crushed pineapple.
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.