Carrot & Raisin Salad
A vibrant, refreshing salad — crisp, freshly shredded carrots tossed with plump golden raisins, toasted walnuts, and a bright, sunny lemon dressing. Sweet, tangy, crunchy, and wonderfully juicy in every mouthful. The natural sweetness of the carrots pairs beautifully with the raisins, while the walnuts add satisfying texture and richness. Ready in minutes, keeps beautifully in the fridge, and is naturally dairy-free, egg-free, and completely vegan! Perfect as a side dish, light lunch, or healthy snack!
Shared by jessy
Time
15 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Fresh Base;
- 4 large carrots — peeled and coarsely grated or cut into fine matchsticks
- ½ cup golden raisins — or regular raisins; soak in warm water 5 minutes if very dry
- #Texture & Crunch;
- ⅓ cup walnuts — roughly chopped and lightly toasted
- 2 tbsp fresh parsley or cilantro — chopped, plus extra for garnish
- #Bright Dressing;
- 2 tbsp extra virgin olive oil
- 1½ tbsp fresh lemon juice — adjust to taste
- 1 tsp maple syrup or agave nectar — balances the acidity
- ½ tsp ground cinnamon — warm, gentle spice
- Pinch of fine sea salt — brings out all the sweetness
- Freshly cracked black pepper — to taste
👩🍳 Instructions
- 1
Prepare the carrots: Peel the carrots and grate them coarsely using the large holes of a box grater, or cut into fine matchsticks for extra crunch. Place into a clean mixing bowl.
- 2
Soften the raisins (optional): If your raisins are quite dry, soak them in warm water for 5 minutes until plump, then drain well. Add the raisins to the bowl with the carrots.
- 3
Toast the walnuts: Place the chopped walnuts in a dry pan over medium-low heat for 2–3 minutes, stirring often, until fragrant and lightly golden. Watch closely so they do not burn. Set aside briefly to cool slightly.
- 4
Whisk the dressing: In a small jar or bowl, whisk together the olive oil, fresh lemon juice, maple syrup, ground cinnamon, salt, and plenty of black pepper. Whisk until smooth and creamy. Taste and adjust — it should be bright, tangy, and perfectly balanced.
- 5
Combine and serve: Drizzle the dressing over the carrots and raisins. Add the toasted walnuts and fresh chopped parsley or cilantro. Toss thoroughly until everything is evenly coated and the flavours begin to mingle. Garnish with extra herbs and a light sprinkle of cinnamon. Best enjoyed fresh, or refrigerated for up to 2 days — the flavours actually improve after resting!