What are some variations of carrot raisin salad?

This recipe combines carrots, apple, celery, raisins, and walnuts with Greek or non-dairy yogurt, cinnamon, and lemon juice. Some people use pineapple instead of apples, or pecans instead of walnuts. For extra antioxidants, swap half the raisins for goji berries.

What are the nutritional benefits of carrot raisin salad?

Carrot raisin salad is naturally nutrient-dense, offering fiber from carrots and apples, plant-based omega-3s from walnuts, plus protein and probiotics from the yogurt dressing. It’s also packed with vitamins, minerals, and antioxidants that support overall health and wellness.

Carrot Raisin Salad

Name: Carrot Raisin Salad
Prep time: 5 min
Cook time: 3 min
Total time: 10 min
Cuisine: American
Ingredients: ½ pound carrots, shredded (about 2 1/4 cups); 1 large apple with skin, cored and chopped; 1 cup chopped celery (from 2-3 large stalks); 1/2 cup red raisins; 2 teaspoons fresh lemon juice (from ¼ of a lemon); 1/2 cup walnut halves, chopped (or walnut pieces); 1 (5.3-ounce) container full-fat Greek yogurt or non-dairy substitute; 1 1/2 teaspoons cinnamon; ¼ teaspoon salt; Goji berries for garnish (optional)

Description

This carrot raisin salad recipe is creamy, crunchy, and naturally sweet with apples, raisins, celery, and toasted walnuts. Made with Greek or dairy-free yogurt and a hint of cinnamon, it’s a refreshing side or healthy snack that’s easy to prep and full of flavor. Takes 10 minutes.

Ingredients

Scale

1/2 pound carrots, shredded (about 2 1/4 cups)

1 large apple with skin, cored and chopped

1 cup chopped celery (from 2-3 large stalks)

1/2 cup red raisins

2 teaspoons fresh lemon juice (from 1/4 of a lemon)

1/2 cup walnut halves, chopped (or walnut pieces)

1 (5.3-ounce) container full-fat Greek yogurt or non-dairy substitute

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

Goji berries for garnish (optional)

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Instructions

Shred the carrots using the grater attachment on a food processor (quickest) or the large side of a box grater and add to a large glass or ceramic mixing bowl.

Add the chopped apple, celery, raisins, and lemon juice. Stir to coat.

Toast the walnuts in a small dry pan over medium heat. Stir frequently, until fragrant and shiny, about 3 minutes. Remove from heat and set aside.

Add the cinnamon and salt to the container of yogurt, and stir until combined. Spoon over the carrot and raisin salad, gently stirring until evenly coated.

Add the toasted walnuts, stir, cover, and chill in the refrigerator for 1 hour. Serve cold and garnish with goji berries if desired.

Refrigerate covered leftovers for up to 3-4 days.

Notes

Shortcut: Use pre-shredded carrots to save time (and skip the box-grater workout). 😉

For best flavor: Chill the carrot raisin salad for at least an hour so the flavors meld while the apple and celery stay crisp.