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Shredded Carrot Salad with Raisins and Toasted Walnuts
Prep Time
15 mins
Resting Time
20 mins
Total Time
35 mins

This Shredded Carrot Salad is great for potlucks or picnics because it can be served straight from the fridge or at room temperature. You can make it ahead of time because it gets better the longer it sits!

Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: Carrots, Raisins, Salad, Walnuts
Author: Rachel (littlechefbigappetite)
  • 1 lb. carrots, peeled and grated
  • 1/2 cup walnuts, toasted* and finely chopped
  • 1 teaspoon lemon zest
  • Juice from 1 small lemon
  • 2 Tablespoons fresh orange juice
  • 1/2 cup raisins
  • 3-4 Tablespoons fresh parsley, chopped
  • 1.5 Tablespoons extra-virgin olive oil
  • 1 Tablespoon raw honey or maple syrup
  • Salt and pepper, to taste*
  1. Stir together all ingredients besides the salt and pepper in a large bowl. Cover and refrigerate for 20 minutes to allow the flavors to come together. 

  2. Remove the salad from the fridge, taste, and season with salt and pepper as desired. The carrots can either be served right away or left in the fridge and served at a later point.


*To toast the walnuts, heat a small skillet to medium heat. Add the walnuts and STIR CONSTANTLY until they begin to brown -- once the walnuts start browning they can burn very quickly so be careful not to burn them. Once they are toasted (you will smell them), remove from the pan onto a plate to cool.


**DO NOT season with salt and pepper before putting the carrot mixture in the fridge, as the flavors really come together during the 20 minute period.