Carrot Raisin Salad
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts1/2 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.
May 20, 2019
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.
Jul 3, 2018
For the added flavor you are looking for substitute honey or maple syrup for milk
Aug 18, 2017
This is so very delicious, will be making this often!!
May 8, 2017
This reminds me of grade school. We had this as part of our school lunches. It brings back good memories!
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.
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.
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.
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.
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.
Aug 30, 2014
Simple and yet good side dish! Sometimes I like to add a little crushed pineapple also, just for a different taste.