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Crunchy Carrot Raisin Salad with Pineapple and Lemon-Honey Dressing Recipe

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3.9 from 89 reviews

  • Author: Ezabella
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Crunchy Carrot Raisin Salad with Pineapple and Creamy Honey Lemon Dressing is a refreshing and vibrant side dish perfect for any occasion. Combining shredded carrots, sweet pineapple, chopped celery, toasted walnuts, and plump raisins, this salad boasts a delightful balance of textures and flavors. The creamy honey lemon dressing adds a light tang and subtle sweetness that enhances every bite. Quick to prepare and ideal for make-ahead meals, this salad is a nutritious, crowd-pleasing option that pairs well with grilled dishes or can be enjoyed on its own.

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 (about 8 medium carrots, reserve leaves for garnish if desired)
  • 1 1/2 cups (255 grams) Pineapple (fresh, cut into small chunks or canned, drained)
  • 1 cup (105 grams) Celery (chopped small, about 2 stalks, reserve leaves if available)
  • A fist-full Fresh Flat Leaf Parsley (leaves finely chopped)

Dressing Ingredients

  • 1/3 cup (100 grams) Mayonnaise (preferably Vegenaise)
  • 1 tablespoon Raw Honey (or maple syrup)
  • 1 Lemon (zested and juiced, about 2 tablespoons juice)
  • 1/8 teaspoon Fine Sea Salt

Instructions

  1. Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast them for 7-8 minutes or until they become fragrant and slightly golden. Remove from the oven and allow them to cool before roughly chopping.
  2. Plump the Raisins: If the raisins are stiff or dry, place them in a small bowl and pour hot water over them to rehydrate. Let them sit for about 10 minutes, then strain through a fine mesh strainer and set aside.
  3. Prepare the Dressing: In a small mixing bowl, combine the mayonnaise, raw honey, lemon juice and zest, and fine sea salt. Whisk the ingredients together until the dressing is smooth and creamy.
  4. Assemble the Salad: In a large mixing bowl, combine the shredded carrots, pineapple chunks, chopped celery, toasted walnuts, plumped raisins, and finely chopped flat leaf parsley. If you reserved celery leaves, chop them finely and add them to the bowl as well.
  5. Toss with Dressing: Pour the creamy honey lemon dressing over the salad ingredients and toss thoroughly to coat everything evenly. Taste and, if desired, add an extra teaspoon of honey for more sweetness, then toss again.
  6. Chill and Serve: For best flavor, refrigerate the salad for at least one hour to allow the flavors to meld. The salad can be stored in a lidded container in the fridge for up to three days. Before serving, toss the salad again to redistribute the dressing.

Notes

  • You can substitute pecans for walnuts if preferred.
  • Using fresh pineapple adds a bright flavor, but canned drained pineapple works well too.
  • Reserving carrot and celery leaves for garnish adds a fresh herbaceous note.
  • If you prefer a vegan salad, use a plant-based mayonnaise like Vegenaise and maple syrup instead of honey.
  • Resting the salad in the fridge allows the dressing to soften the carrots and meld the flavors beautifully.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/crunchy-carrot-raisin-salad-with-pineapple-and-lemon-honey-dressing-recipe/