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Tossing the salad

Carrot Raisin Salad w/ Creamy Honey-Lemon Dressing

A crunchy, healthy and flavorful Carrot Raisin Salad recipe packed with pineapple, walnuts and celery drizzled with a Creamy Honey-Lemon Dressing. Easy to make and soooo good with all the summer things! vegetarian + gluten free + easily vegan

Course Salad, Side
Cuisine American
Keyword Carrot Raisin Salad, Raisin Salad, Vegan Raisin Salad
Prep Time 20 minutes
Servings 6 -7 Servings
Author Traci York | Vanilla And Bean

Ingredients

For the Salad:

  • 2/3 C (70g) Walnuts or pecans
  • 1/2 C (65g) Raisins Thompson, golden or currants
  • 4 C (400g) Shreded Carrots *see note. About 8 medium carrots, reserve leaves for garnish if desired
  • 1 1/2 C (135g) Pineapple if fresh, cut into small cubes. If canned, drain (reserve the juice for drinking!)
  • 1 C (105g) Celery chopped small, reserve leaves if available
  • a fist-full Fresh Flat Leaf Parsley leaves finely chopped

For the Dressing:

  • 1/3 C (100g) Mayo I like Vegenaise
  • 1 Tbs Raw Honey or maple syrup
  • 1 Lemon zested and juiced
  • 1/8 tsp Fine Sea Salt

Instructions

For the Salad:

  1. Preheat oven to 350F and toast walnuts for 7-8 minutes or until fragrant and slightly golden. Set aside to cool. Rough chop. 

  2. 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. 

  3. 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 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:

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

Recipe Notes

*I use the coarse shredder blade of a food processor to shred the carrots. A Julienne peeler will also do the job.