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This chilled carrot and raisin side dish is my favorite for laid-back BBQs or park picnics It takes barely any time and has a creamy dressing with a lovely sweet-tart punch Every forkful gives you juicy raisins crisp carrot shreds and a tiny hint of honey
This dish totally saved me for a last-second potluck I always stash some raisins and carrots at home now—so I’m never caught off guard when I need something quick that all ages will enjoy
Dreamy Ingredients
- Raisins: bring chewy sweet bits Go for plump regular or golden raisins for best juiciness
- Carrots: pack in color and crunch Grate them yourself if you can for a really fresh bite Double check pre-shredded ones for dryness
- Salt: makes all the flavors pop Sprinkle in some sea salt to mix everything together evenly
- Lemon juice: gives everything a bright pick-me-up Squeeze it fresh if possible so the flavor sings and keeps things light
- Water: helps thin out that dressing so it’s not too heavy Cold filtered water makes it extra crisp
- Honey: adds soft, natural sweetness Local honey is great for extra floral hints
- Mayonnaise: keeps it rich and creamy Use full-fat for best results or check for a clean label if you prefer
Playful Instructions
- Serve It:
- Give your salad a gentle mix Taste and adjust with salt or an extra splash of lemon if you want Pop it in a cute serving dish and keep chilled
- Chill the Salad:
- Seal the bowl up tight with wrap or a lid Let it sit in the fridge for at least half an hour so flavors come together Carrots soak up that dressing while it chills
- Mix It All Up:
- Toss the shredded carrots and juicy raisins right into your creamy dressing bowl Use two forks or tongs so every carrot bit is dressed up Don’t mash those carrots—keep them crisp
- Get Your Carrots and Raisins Ready:
- Wash and peel carrots if you want Grab a box grater and shred up four cups for best texture Pre-shredded? Just shake off the extra water first
- Whip Up That Dressing:
- In a big bowl mix mayo honey water fresh lemon juice and salt Whisk like crazy until smooth and glossy with no weird lumps You want it to look creamy all the way through
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I’ve always loved the raisins in here I snuck extra handfuls right out of mom’s bowl when I was a kid Now my own kids do the same—sometimes tossing in even more Crunchy carrot plus chewy fruit always reminds me of sunny family picnics
Simple Storage Tips
This salad is best nice and chilly Pop it in an airtight container and keep in the fridge—it’ll be good for three days Give it a stir before serving since some dressing might sink If it ever looks dry just add a spoonful of mayo and mix again
Switch It Up
Want it less creamy? Swap in Greek yogurt or sour cream instead of mayo for some tang Out of raisins? Dried cranberries or chopped apricots are delish Need crunch? Stir in some walnuts or sunflower seeds
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Tasty Serving Ideas
This salad goes great with burgers grilled chicken or roasted veggies Hungry at lunch? Pile it on fresh lettuce or stuff it in a pita Makes a simple add-in for lunches before school or a picnic too
Little Bit of History
This carrot and raisin mix started in old-school American and Southern kitchens It was a smart way to use garden carrots and keep dried fruit from the pantry My first try was at a potluck where every family brought their own secret version Shows how food memories stick with you
Frequently Asked Questions
- → Is mayonnaise needed, or can I use something else?
For sure, swap mayo with sour cream to make it zingier and lighter.
- → How long should I let it chill?
Let it hang out in the fridge for half an hour so it’s extra cool and the flavors settle in.
- → What’s the best way to shred carrots?
Grab a box grater or your food processor. Finely shredded carrots soak up way more dressing.
- → What should I eat this with?
It’s great next to grilled chicken, burgers, or even wrapped up in a sandwich. Also fun at picnics.
- → Can I toss in other stuff?
Totally—try some chopped nuts, a handful of pineapple, or sliced apples if you want a little extra texture or pop of flavor.