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This old fashioned carrot raisin salad is sweet, crunchy, and unapologetically retro, in the best way. Just three ingredients tossed in a creamy coleslaw-style dressing with a touch of honey. It’s a classic potluck side that still earns a spot at the table (especially with pulled pork sliders or fried chicken).

A simple carrot salad with raisins in a white bowl.

Here’s Why This Recipe Works

Freshly grated carrots: Skip the pre-shredded stuff. Grating your own carrots gives better texture and sweeter flavor.

That tangy-sweet dressing: Mayo, honey, and lemon juice hit the perfect balance. Kind of like the one we use in our coleslaw for pulled pork.

Raisins, but better: A quick soak brings them back to life. Juicy raisins beat dry ones every time.

Make-ahead: It actually tastes better after a few hours in the fridge.

If you’re in the mood for something a little less nostalgic and a little more adventurous, our Moroccan Carrot Salad brings the flavor with warm spices and a citrusy twist.

Ingredients used to make a carrot and raisin salad.

Recipe Tips

Plump the raisins: If they’re a little shriveled, soak them in warm water for 5–10 minutes. Drain well before using.

Toast the nuts: Toasted pecans add deeper flavor. Just a few minutes in a dry skillet will do the trick.

Use fresh lemon juice: It brightens up the dressing and keeps the flavor fresh, not flat.

Grate the carrots yourself: A food processor makes it easy, but even a box grater is better than the pre-bagged stuff.

Mix gently: Toss the salad gently so the carrots don’t get mushy and the raisins stay intact.

If you’re into retro recipes, don’t miss our strawberry pretzel salad or old fashioned ham salad. Both straight from the grandma playbook and still stealing the spotlight at potlucks.

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Prep Time: 12

Total Time: 12

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Classic Carrot Raisin Salad

By Dahn Boquist

This old-fashioned carrot raisin salad is a classic potluck staple. It’s the kind of side dish that showed up at every church picnic and family reunion. The pecans aren’t strictly traditional, but my mom would add them in when she had some on hand, and honestly, they’re just what this salad needs.

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Servings: servings

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Ingredients

▢ 1½ pounds carrots, shredded (4 cups total)
▢ 1 cup raisins
▢ ½ cup chopped pecans, toasted (optional but recommended)

Dressing:

▢ ¼ cup mayonnaise
▢ 1 tablespoon honey
▢ 1 tablespoon fresh lemon juice
▢ ¼ teaspoon salt

Instructions

If your raisins are hard, soak them in warm water for 5 to 10 minutes to plump them up, then pat them dry.
Place the carrots, raisins, and pecans (if using) in a large bowl.
In a small dish, whisk together the mayonnaise, honey lemon juice and salt.
Add the dressing to the shredded carrots and raisins and toss to combine.

Notes

Raisin options: Use black or golden raisins, or a mix of both. If your raisins are a little dry, soak them in warm water for 5–10 minutes, then drain well before adding. It plumps them up and makes the salad even better.

Pineapple addition: A small can of pineapple chunks (or tidbits) is a common variation and adds a nice touch of sweetness. Just make sure to drain them very well, or the salad can get watery.

Make-ahead tip: This salad can be made a few hours ahead or even the day before. Store it covered in the fridge.

Nut alternatives: Toasted pecans add a great crunch, but walnuts or slivered almonds work too if that’s what you have on hand.

Serving idea: Serve chilled or at room temperature. It pairs well with baked ham, fried chicken, or picnic sandwiches.

Shredding tip: A food processor makes quick work of the carrots, but a box grater works just fine. I don’t recommend those bags of pre-shredded carrots. They’re too thick, too dry, and honestly, they don’t taste the same. Freshly grated carrots are worth the few extra minutes.

Nutrition

Serving: 1 serving, Calories: 255kcal, Carbohydrates: 34g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 4mg, Sodium: 241mg, Potassium: 606mg, Fiber: 6g, Sugar: 9g, Vitamin A: 18956IU, Vitamin C: 9mg, Calcium: 52mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storing Leftovers

Refrigerate: Store the salad in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving.

Freeze: Freezing isn’t recommended, the texture of the carrots and dressing won’t hold up well.

Carrot salad with raisins in a bowl with serving spoons.

Vintage Carrot and Raisin Salad

This carrot raisin salad might be old-fashioned, but there’s a reason it never went out of style. It’s simple, crunchy, sweet, and just the right amount of creamy. It is great for meal prepping or picnic planning and it earns a repeat spot on the summer menu.