Home Recipes This Kitchen’s Best Carrot Salad Recipe

This Kitchen’s Best Carrot Salad Recipe

This Kitchen’s Best Carrot Salad Recipe

best carrot salad recipe

As far as salads go, my favorites are the ones with little or no lettuce. (Hear me out.) I think I’ve had one too many plates of wild greens dressed with good intentions and Calendula petals. I need more. Give me a warm German potato salad or a wilted spinach swimming in bacon drippings and cider vinegar. Is there any better texture and flavor combo than a Waldorf salad?


Another one of my favorite lettuce-lacking salads is all about the carrot. It’s fresh, crunchy, lasts for days and surpringly has no mayonnaise in it. (You read right.)  Plus I get to use my favorite kitchen tool, my vintage WONDER SHREDDER PAT. 1,768,462 to grate the carrots into narrow shoe-string strips. (Caution: watch those fingers.) I usually make a big batch as it makes for a great quick, healthy snack all week.

best carrot salad recipe before the toss and dressing

RECIPE: World’s Best Carrot Raisin Salad


  • 2 pounds of carrots
  • 2 T. olive oil
  • 2 small limes
  • 1 T. Sugar
  • 1/2 Cup golden raisins
  • 1/2 zante currants
  • pinch of salt
  • pinch of pepper


  1. Grate carrots, use fine grater
  2. Add raisins and currants
  3. Mix olive oil, lime juice, sugar, salt, pepper
  4. Pour dressing over carrots and raisins
  5. Toss salad
  6. Refrigerate, toss again before serving

Sometimes I add orange zest and chopped candied orange peel or a tablespoon of orange marmalade for an added twist.

There you have it: crunchy carrots, chewy sun-dried fruit, sweet, sour and delicious.

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  1. YUM! I will be trying this. I hate to grate carrots, but it’s usually worth it– normally I hold out for carrot cake, but this salad could be the healthy recipe of my summer.

  2. That looks like a delicous use of carrots. I just might try that– I have a horrible habit of buying carrots in bulk at Costco, then not wanting to eat them.

  3. Love this salad! And so easy. I plan to make this all summer while I’m without a kitchen to serve alongside whatever comes off our grill. Thanks, Tom.


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