Carrot Raisin Salad

Name: Carrot Raisin Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
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

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

Directions

Mix first four ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

Nutrition Facts

1/2 cup: 122 calories, 5g fat (1g saturated fat), 1mg cholesterol, 76mg sodium, 19g carbohydrate (14g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fruit, 1 fat.

Originally published as Carrot Raisin Salad in Taste of Home April/May 1993

Reviews

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Average Rating:

Lorrena

Jul 3, 2018

For the added flavor you are looking for substitute honey or maple syrup for milk
BIGJOHNSGAL

Aug 18, 2017

This is so very delicious, will be making this often!!
2124arizona

May 8, 2017

This reminds me of grade school. We had this as part of our school lunches. It brings back good memories!
Lady Fingers

Sep 27, 2016

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.
misscoffeepot

May 16, 2016

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.
JGa2595176

Apr 11, 2015

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.
E_moro

Mar 1, 2015

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.
RichardP2014

Sep 9, 2014

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.
Beachgrammy53

Aug 30, 2014

Simple and yet good side dish! Sometimes I like to add a little crushed pineapple also, just for a different taste.
Kathy_Chips

May 27, 2014

Tastes like I remember from my childhood...creamy and oh so yummy.