Crunchy Carrot Raisin Salad with Pineapple and Creamy Honey Lemon Dressing

Crunchy Carrot Raisin Salad with Pineapple and Creamy Honey Lemon Dressing

A vibrant and flavorful Crunchy Carrot Raisin Salad with Pineapple, walnuts and celery drizzled with a Creamy Honey-Lemon Dressing. It's easy to make in about 20 minutes! Using a food processor to shred the carrots makes prep a snap. This crunchy salad is a delicious side dish that pairs easily with all your spring and summer mains. This recipe is vegetarian, gluten free and easily vegan.

Course Salad, Side

Cuisine American

Diet Vegan, Vegetarian

Keyword Carrot Raisin Salad, Raisin Salad, Vegan Raisin Salad

Prep Time 20

Servings -7 Servings

Calories 279kcal

Author Traci York

Ingredients

For the Salad:

2/3 cups (70 grams) Walnuts or pecans
1/2 cup (65 grams) Raisins Thompson, golden or currants
4 cups (425 grams) Shreded Carrots from about 8 medium carrots, reserve leaves for garnish if desired, *see note.
1 1/2 cups (255 grams) Pineapple if fresh, cut into small chunks. If canned, drain (reserve the juice for drinking!)
1 cup (105 grams) Celery chopped small, about 2 stalks, reserve leaves if available.
a fist-full Fresh Flat Leaf Parsley leaves finely chopped

For the Dressing:

1/3 C cup (100 grams) Mayonnaise I like Vegenaise
1 tablespoon Raw Honey or maple syrup
1 Lemon zested and juiced, about 2 tablespoons juice
1/8 teaspoon Fine Sea Salt

Instructions

For the Salad:

Preheat oven to 350F and toast walnuts for 7-8 minutes or until fragrant and slightly golden. Set aside to cool. Rough chop.
If the raisins are stiff and/or dry, place them into a small bowl and pour hot water over them. This will plump them up. Allow to rest for about 10 minutes. Strain through a fine mesh strainer. Set aside.
In a large mixing bowl, add the shredded carrots, pineapple, celery, walnuts, raisins and parsley. If celery leaves were reserved, chop fine and add them to the bowl. Pour the dressing over the salad and toss. If more sweetness is desired, drizzle a teaspoon or so more of honey over the salad and toss again ( pineapple and carrots can vary in their sweetness ).
If you have time, rest in the fridge for at least one hour so the flavors can marry.
Store in a lidded container for up to three days. Toss again before serving.

For the Dressing:

In a small mixing bowl, add the mayo, honey, lemon juice and zest and salt. Whisk to incorporate.

Notes

*Use fresh whole carrots for best flavor. I use the coarse shredder blade of a food processor to shred the carrots. A Julienne peeler will also do the job.

Nutrition