Carrot Salad: No Fuss Favorite

Shaay Smith


Our carrot salad recipe has become simpler over the years, finally resulting in this clean tasting, no fuss version which kids and adults both love. We eat tons of this all summer long!

You can vary the recipe by using bagged broccoli slaw or cabbage - or a combination of those with the carrots. And if you don't like raisins, try diced apples or drained, crushed pineapple.

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4-6 people per pound of carrots


10 Min


No-Cook or Other


1 lb
carrots, grated
1/2 c
golden raisins
2-3 Tbsp
rice vinegar
1-2 Tbsp
1/2 tsp

Directions Step-By-Step

Grate carrots, or buy a bag already grated for extra ease. The medium hole size on the box grater is perfect.
Add raisins. We like golden raisins, but black raisins work well, too. Or try dried cranberries, diced, peeled apple, or drained crushed pineapple.
In a small cup, mix vinegar, salt and sugar to taste. It should be sweet-tart. Some rice vinegar is already seasoned with sugar and salt - if yours is, back off on these additions.
Mix dressing into carrots & raisins. Serve immediately, or let stand. Over time, the raisins get plumper and juicier. This is great for at least 3 days in the fridge.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy