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Carrot and Raisin Salad

This is a delicious sweet salad with a touch of crunch. Perfect as a side dish at barbecues, picnics, garden parties and for family gatherings. It is also a great winter salad.
Prep Time10 mins
Course: Salad
Cuisine: American
Keyword: carrot, summer
Servings: 4 people
Author: Alison Maclean


  • Sharp knife
  • Mixing bowl
  • Spoon


  • 140 g carrots (about three medium carrots)
  • 160 g raisins or sultanas
  • 2 stalks celery
  • 30 g walnuts
  • 80 ml low fat mayonnaise


  • Grate the carrots
  • Chop the celery and walnuts into small pieces
  • Put the raisins, grated carrots, walnuts and celery into a bowl and mix
  • Add the mayonnaise and mix through
  • Put in the fridge for a couple of hours until ready to serve


You can use Greek or natural yogurt instead of mayonnaise.
You can also replace the mayonnaise with an oil based dressing. Mix 60 ml of olive oil with the juice of half a lemon. Add 2 tbsp honey, 1 tsp mustard, ¼ tsp paprika, ½ tsp salt and some black pepper. Mix well and pour over the salad.
You can vary the recipe by adding a tin of drained crushed pineapple for additional sweetness. Why not try adding shredded coconut or chopped apple as well?