Carrot Raisin Salad is a recipe I’ve wanted to make for years, and I finally got around to doing so this summer. Filled with crunchy carrots, sweet raisins, tart apples, and sunflower seeds, then mixed together in a coleslaw-type dressing. It’s one of my new favorites!
Please note, however, that this salad is best served the day it’s made, as the dressing tends to make the raisins plump up after a few hours. Still, I enjoy it, and so do our grandchildren.
Our youngest granddaughter loves this salad.
Summer is a great time to add salads to your meals. They go especially well with grilled dinners, or hamburgers and hotdogs. This Carrot Raisin Salad is one of our youngest granddaughters’ favorite dishes. She scoops it up with her little spoon, then devours it, lickety-split!
She’s not yet 2, so if she loves it, I’m sure you will, too!
See more Summer Salad Ideas Here, or my entire collection of Salads Here.
Instructions For Making This Recipe
Gather the ingredients needed so you have everything close at hand on the counter or table.
Prepare the Ingredients
Peel and coarsely grate the carrots either with a handheld grater or using a food processor. You’ll need 4 cups (about 4-5 large carrots.) Place the shredded carrots in a large bowl.
Core and dice an apple into small pieces. I like to leave the skin on the apple, but that’s your choice. Add the apple to the bowl of carrots. Next, add the raisins. Mix to combine.
Make the Dressing
In a medium bowl, mix together the salad dressing ingredients. Start with the salad dressing and mustard. Add in the whole milk, granulated sugar, apple cider vinegar, and kosher salt. Whisk dressing until the sugar has dissolved and the dressing streams from the whisk in a thick ribbon.
Assemble the Salad
Pour dressing over the carrot mixture. Lightly toss with a spatula to coat. Last, add in the sunflower seeds. If desired, you may add these right before serving to ensure maximum crunchiness.
Transfer the salad to a pretty serving bowl. This salad is best served soon after mixing the dressing into it. However, you may cover and refrigerate it for 30 minutes before serving if necessary.
Serve Carrot Raisin Salad with grilled dinners such as Grilled Pork Loin Chops, Honey-Glazed Chicken Thighs, or Hamburgers, Hot Dogs, or Brats.
Refrigerate leftovers in a covered container for up to 3 days. This salad will serve 4-6 people.
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Carrot Raisin Salad
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Ingredients
- 4 large carrots (peeled and shredded)
- 1 large apple (cored and diced)
- 1 1/3 cups raisins
- 1/2 cup sunflower seeds
Dressing
- 1/3 cup salad dressing (like Miracle Whip)
- 2 tablespoons whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons yellow mustard
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon kosher salt
Instructions
- Gather the ingredients needed so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Peel and coarsely grate the carrots either with a handheld grater or a food processor. You’ll need 4 cups (about 4-5 large carrots.) Place the shredded carrots in a large bowl.4 large carrots
- Core and dice an apple into small pieces. I like to leave the skin on the apple, but that’s your choice. Add the apple to the bowl of carrots. Next, add the raisins. Mix to combine.1 large apple, 1 1/3 cups raisins
Make the Dressing
- In a medium bowl, mix together the salad dressing ingredients. Start with the salad dressing and mustard. Add in the whole milk, granulated sugar, apple cider vinegar, and kosher salt. Whisk dressing until the sugar has dissolved and the dressing streams from the whisk in a thick ribbon.1/3 cup salad dressing, 2 tablespoons whole milk, 2 tablespoons granulated sugar, 2 teaspoons yellow mustard, 2 teaspoons apple cider vinegar, 1/4 teaspoon kosher salt
Assemble the Salad
- Pour dressing over the carrot mixture. Lightly toss with a spatula to coat. Last, add in the sunflower seeds. If desired, you may add these right before serving to ensure maximum crunchiness.1/2 cup sunflower seeds
- Transfer the salad to a pretty serving bowl. This salad is best served soon after mixing the dressing into it. However, you may cover and refrigerate it for 30 minutes before serving. Serves 4-6.
