Creamy Carrot Salad Recipe
This Creamy Carrot Salad is a crunchy, sweet, and tangy dish that’s perfect as a side for BBQs, picnics, or everyday meals. Made with shredded carrots, a creamy dressing, and optional mix like raisins or nuts, it’s a delicious and nutritious way to enjoy fresh carrots
Ingredients
For the Salad:
4 cups carrots, shredded (about 4–5 medium carrots)
½ cup raisins (or dried cranberries)
¼ cup chopped walnuts or pecans (optional)
¼ cup chopped pineapple (optional, for sweetness)
¼ cup chopped fresh parsley or chives (optional, for garnish)
For the Creamy Dressing:
½ cup mayonnaise (or Greek yogurt for a lighter option)
1 tbsp honey (or maple syrup for a natural sweetener)
1 tbsp fresh lemon juice (or apple cider vinegar)
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp cinnamon (optional, for warmth)
Instructions
1. Prepare the carrots:
Peel and shred the carrots using a box grater or food processor.
2. Make the dressing:
In a small bowl, whisk together mayonnaise (or yogurt), honey, lemon juice, salt, pepper, and cinnamon (if using).
3. Assemble the salad:
In a large mixing bowl, combine the shredded carrots, raisins, walnuts (if using), and pineapple (if using).
Pour the dressing over the mixture and toss well to coat evenly
4. Chill & Serve:
Let the salad sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld
Garnish with parsley or chives before serving.
Nutritional Information (Per serving, approx.)
Calories: 180
Carbohydrates: 24g
Protein: 2g
Fat: 9g
Fiber: 3g
Sugar: 15g
Sodium: 200mg
Notes & Tips
Make-Ahead: This salad keeps well in the fridge for up to 3 days in an airtight container.
Lighter Option: Use Greek yogurt instead of mayo for a tangier, protein-packed version.
Extra Crunch: Add sunflower seeds or slivered almonds for more texture.
Spices: A pinch of nutmeg or cinnamon adds warmth and enhances the sweetness.
Serving Suggestion: Pairs well with grilled meats, sandwiches, or as a side for holiday meals.