Vegan Fresh Carrot Raisin Salad
This bright, crunchy salad is the kind of dish that earns a permanent spot in your weeknight rotation — sweet, tangy, and satisfying in a way that feels far more indulgent than the ingredient list suggests. Coarsely grated carrots give it real texture, while plump raisins add little bursts of natural sweetness throughout every bite. The dressing is where the magic happens: vegan mayonnaise, fresh lemon juice, maple syrup, and a splash of apple cider vinegar come together into something creamy and balanced without a drop of dairy or honey in sight. Toasted sunflower seeds bring a nutty crunch that makes the whole bowl feel complete and genuinely filling. A short 10-minute rest before serving lets the raisins soften slightly and the flavors meld, so patience pays off here. Finished with a scatter of fresh parsley, it's as pretty as it is delicious. Serves four, and it disappears fast.
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Learn more →Ingredients
4 servings
- 1 lb carrots, peeled and coarsely grated (about 4 cups)
- ½ cup raisins
- ¼ cup sunflower seeds, toasted
For the dressing
- 3 tbsp vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp maple syrup
- ½ tsp apple cider vinegar
- ¼ tsp salt
- ⅛ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Toast the sunflower seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the vegan mayonnaise, lemon juice, maple syrup, apple cider vinegar, salt, and black pepper until smooth and uniform.
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