Classic Carrot Raisin Salad

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Classic Carrot Raisin Salad

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.

Prep Time12

Total Time12

Course: lunch, Salad, Side Dish

Cuisine: American

Keyword: carrot raisin salad

Servings: servings

Author: Dahn Boquist

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.

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