Description
This Crunchy Carrot Raisin Salad combines shredded carrots, juicy pineapple, toasted walnuts, and plump raisins with a creamy honey lemon dressing. It’s a vibrant, refreshing side dish featuring a delightful mix of textures and flavors, perfect for a quick and healthy addition to any meal.
Ingredients
Salad Ingredients
- 2/3 cups (70 grams) Walnuts (or pecans)
- 1/2 cup (65 grams) Raisins (Thompson, golden or currants)
- 4 cups (425 grams) Shredded Carrots (from about 8 medium carrots, reserve leaves for garnish if desired)
- 1 1/2 cups (255 grams) Pineapple (if fresh, cut into small chunks. If canned, drain and reserve juice)
- 1 cup (105 grams) Celery (chopped small, about 2 stalks, reserve leaves if available)
- A fist-full Fresh Flat Leaf Parsley (leaves finely chopped, plus reserved celery leaves if available)
Dressing Ingredients
- 1/3 cup (100 grams) Mayonnaise (Vegenaise recommended)
- 1 tablespoon Raw Honey (or maple syrup)
- 1 Lemon (zested and juiced, about 2 tablespoons juice)
- 1/8 teaspoon Fine Sea Salt
Instructions
- Toast Walnuts: Preheat the oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 7-8 minutes or until fragrant and slightly golden. Remove and let cool, then rough chop.
- Plump Raisins: If your raisins are stiff or dry, place them in a small bowl and cover with hot water. Let them rest for about 10 minutes to plump up, then drain thoroughly using a fine mesh strainer. Set aside.
- Prepare Dressing: In a small mixing bowl, whisk together the mayonnaise, raw honey, lemon juice and zest, and fine sea salt until smooth and well combined.
- Combine Salad Ingredients: In a large mixing bowl, add shredded carrots, pineapple chunks, chopped celery, toasted walnuts, plumped raisins, and chopped parsley (including reserved celery leaves and carrot leaves, if available). Pour the prepared dressing over the salad.
- Toss Salad: Gently toss all ingredients together until well coated with the dressing. Taste and, if desired, drizzle an additional teaspoon of honey to enhance sweetness, then toss again.
- Chill and Serve: For best flavor, refrigerate the salad for at least one hour to allow the flavors to meld. Store leftovers in a lidded container in the fridge for up to three days. Toss again before serving to redistribute dressing.
Notes
- Reserve carrot leaves and celery leaves if available; they add a lovely fresh garnish and extra flavor.
- Use fresh pineapple for best texture and flavor. If using canned, drain well but keep the juice for drinking, as it’s delicious and refreshing.
- Choosing a quality vegan mayonnaise such as Vegenaise makes this salad completely plant-based.
- Allowing the salad to rest in the fridge enhances the melding of flavors and softens the texture slightly, making it more harmonious.
- Adjust sweetness by adding more honey or maple syrup based on the natural sweetness of your carrots and pineapple.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
