Raw Carrot Raisin Salad
This fabulous cold southern carrot raisin salad recipe is brimming with crunchy carrots, plump raisins, and sliced almond tossed together in a tangy and creamy dressing!
Servings: 8 servings
Calories: 180kcal
Ingredients
- 4 cups shredded carrots
- ¾ cup raisins black or golden
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ teaspoon ground cumin
- ½ cup chopped green onions
- ½ cup sliced almonds toasted
- Salt and pepper
Instructions
- Place the sliced almonds in a shallow dry skillet over medium heat. Toast the almonds, tossing the pan several times until most of them are slightly golden brown. Then turn off the heat to allow the almonds to cool.
- Set out a large salad bowl. Use a grater to shred 5 to 6 large carrots creating 4 cups of shredded carrots. Place the shredded carrots in the bowl. Drizzle the lemon juice over the carrots and toss well to protect the carrots from browning. Then add in the raisins, mayonnaise, honey, and cumin. Mix until all the ingredients are well coated in the dressing.
- Taste, then salt and pepper as needed. Toss in the chopped green onions and the toasted almonds. Cover and refrigerate until ready to serve.
Notes
This salad keeps well for up to 4-5 days in an airtight container.
Nutrition
Serving: 0.5c | Calories: 180kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 109mg | Potassium: 391mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10762IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg