Vegan Classic Carrot Raisin Salad

Total time45 min

Prep time15 min

Cook time0 min

Freshly grated carrots and plump raisins make up the heart of this salad, tossed together until every strand is coated in a tangy, well-seasoned dressing brightened with fresh lemon juice. A little sweetness rounds out the dressing, balancing the natural earthiness of the carrots and the chewy pop of raisins in every forkful. Chilling the salad for at least 30 minutes lets the raisins soften slightly and the flavors settle into something cohesive and craveable. A scatter of fresh parsley on top adds a clean, herby finish before serving. It's crisp, creamy, and just sweet enough — a simple make-ahead side that fits neatly into a vegan spread.

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Ingredients

6 servings

1 lb carrots, peeled and coarsely grated (about 4 cups)
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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⅔ cup raisins

For the dressing

½ cup mayonnaise
2 tbsp sour cream
1 tbsp fresh lemon juice
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp salt
⅛ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Grate the carrots on the large holes of a box grater or using the shredding disc of a food processor. Transfer to a large mixing bowl and add the raisins.
2
In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, honey, salt, and black pepper until smooth and uniform.

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