carrot raisin salad

This carrot raisin salad is loaded with quinoa and chickpeas for extra protein and dressed in a bright and flavorful cilantro almond dressing. 

Carrot Raisin Salad

chickpeas,

carrots

quinoa

raisins

lemon juice

garlic clove,

slivered almonds, toasted (divided)

cilantro leaves

cumin

sweet smoked paprika

cayenne pepper

olive oil

sea salt and pepper

Spray a large skillet with olive oil, add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Let cool.

Make the dressing: In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. Transfer half of the toasted almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas, carrots and raisins to the bowl and toss. Garnish with the remaining almonds and serve.

If you want to make the carrot salad ahead of time, it can be refrigerated overnight. Garnish with the toasted almonds just before serving.

I've been getting your recipes for some months now but this is the first one I've tried. It's delicious! I can't wait to try the deconstructed guac salad to use up this cilantro. :) I assumed that the quinoa went in the bowl the same time as carrots, chickpeas and raisins, but the recipe does not actually say that.

Carrot Raisin Salad is a simple to make cold side dish that is sweet and creamy and perfect for BBQs or potlucks.

mayonnaise

honey

water

salt

In a large bowl, combine mayo with honey, water, lemon juice, and salt. Whisk everything together until well combined.

Add the carrots and the raisins to the sauce, and toss well. Cover with plastic wrap, and refrigerate for 30 minutes or until serving.

This Easy, Healthy Carrot Raisin salad is made without mayonnaise and instead is dressed with a sweet and tangy dressing that compliments the carrots, raisin, and pineapple perfectly.

pineapple tidbits

rice wine vinegar

honey (or maple syrup)

carrots (about 4 large carrots)

Soak

Place the raisins in a small mixing bowl and cover them with hot water. Let the raisins sit in the hot water to plump up for 5 to 10 minutes. Once the raisins have plumped up, drain off the water.

Drain

Drain the pineapple tidbits, reserving 2 tablespoons for the dressing.

In a large mixing bowl, mix together the rice wine vinegar, honey, salt, and 2 tablespoons of reserved pineapple juice. for the dressing. Add the carrots, pineapple tidbits, and plumped raisins to the dressing and toss well to combine.

Refrigerate

Cover and refrigerate for at least one hour before serving. 

This Carrot Raisin Salad is studded with cashews and tossed in the most flavorful Indian curry dressing.  Simple to make, healthy vegan, this carrot salad recipe is so addicting!

carrots, grated or matchstick

lime or orange zest (or some of both)

garlic clove, finely minced garlic

ginger,

cashews

scallions

cilantro

lime juice (or sub apple cider vinegar)

tablespoons, maple syrup, honey

pepper

½ teaspoon ground turmeric

yellow curry powder

cayenne

Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.

This will keep up to 4 days in the fridge.

Another recipe that hits it out of the ballpark!  Thank you!

Another outstanding recipe! The secret is the not-too-sweet, extra savory dressing. I added some chickpeas (about half a can) for extra heft.

If you&#39;re looking for a quick and easy, no-heat side dish, this Classic Carrot Raisin Salad is just the thing! You can use pineapple in this recipe, or omit it, and I&#39;m also including 3 different options to make this recipe without mayo! Yields 8 finished cups.

Classic Carrot Raisin Salad

carrots (shredded) (4 cups)

pineapple chunks ((optional))

mayo ((Greek yogurt, sour cream,

maple syrup

Grate

Start by peeling and grating fresh carrots. You can use a box grater or a food processor with a grating attachment for quick and consistent results.

Prepare

In a mixing bowl, whisk together mayonnaise, maple syrup, lemon juice, and salt until you have a smooth and creamy dressing.

Combine

Add the grated carrots and raisins to the dressing. Gently fold them in until they are well coated with the dressing.

Chill

Cover the salad bowl and let it chill in the refrigerator for at least an hour. This resting time allows the flavors to meld and the salad to achieve its full potential.

Enjoy

When you&#39;re ready to serve, give the salad a final toss and enjoy!

I've been making this once a week since the 70's. It's a must staple in my household.

Oh I'm so glad!! Thank you for letting me know!

I've never made carrot salad; however, it is a childhood favorite of my husband. Therefore, I wanted a classic recipe and this was it. The recipe is easy, flavorful, and while I didn't include the pineapple, because his mother didn't include that particular fruit...again, I was trying to go "old school"...and this recipe totally met my/his expectations. 
Thank you!

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Top 5 carrot raisin salad recipes from across the web

The most viewed carrot raisin salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Carrot Raisin Salad

Carrot Raisin Salad

Carrot Raisin Salad

Carrot Raisin Salad

Classic Carrot Raisin Salad

The most viewed carrot raisin salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine