Description
A quick, no-cook side dish made with shredded carrots, golden raisins, and a sweet-tangy dressing. Perfect for busy weeknights, this salad is ready in 15 minutes and improves with chilling time.
Ingredients
Scale
- 4 large carrots (about 600g), peeled and finely shredded
- 1 cup golden raisins (150g)
- 1 stalk celery, finely diced
- 1/3 cup vegetable oil or canola oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons mascarpone cheese or plain Greek yogurt (optional)
Instructions
- Peel the carrots and shred them finely using the fine side of a box grater into a large mixing bowl.
- Finely dice the celery and add it to the bowl with the carrots.
- In a small bowl, whisk together the vegetable oil, apple cider vinegar, honey, salt, and black pepper until emulsified. If using mascarpone or Greek yogurt, whisk it in until smooth.
- Pour the dressing over the carrots and celery. Toss thoroughly to coat evenly.
- Gently fold in the golden raisins, being careful not to crush them.
- Cover the bowl and refrigerate for at least 10 minutes (30 minutes is better) to allow flavors to meld and carrots to soften slightly.
- Toss again before serving.
Notes
Use firm, bright orange carrots for best texture. Golden raisins are preferred over dark raisins for their sweetness and softer texture. The salad improves with chilling time and can be stored in the refrigerator for up to 5 days. Do not freeze or reheat.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 120
- Sugar: 18
- Sodium: 150
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 22
- Fiber: 3
- Protein: 1
Keywords: carrot salad, raisin salad, side dish, quick recipes, vegetarian, gluten-free, meal prep, no cook, healthy sides