Raw Carrot Salad With Raisins and Mint
This quick and easy Raw Carrot Salad with a lemon honey vinaigrette is a standard fare in French cuisine. My recipe features mint and raisins, making it a sweet-and-savory yet simple side dish that can be enjoyed all year round. Perfect for summer BBQs, picnics, and potlucks!
I discovered this sweet and savory side salad when I moved to New Zealand. Kiwis love adding sweet ingredients to savory dishes and this raw carrot salad made with raisins and fresh mint is a perfect example of that.
Similar to my shaved carrot salad, this quick and easy side is ready in 15 minutes and is made with just 6 fresh ingredients. The fresh mint makes it a perfect side for lamb dishes such as my grilled lamb lollipops or lamb steaks.
The salad is also a meal prep dream. You can make it up to 5 days in advance without it getting soggy.
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Raw Carrot Salad with Raisins and Mint
Ingredients
- 4 carrots medium-sized
- 1/3 cup raisins or sultanas
- 1/2 cup fresh mint leaves
Dressing
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tbsp olive oil extra virgin
- 1 tbsp honey
- 1/4 tsp salt
- 1/8 tsp ground pepper
Instructions
- Wash and dry the 4 carrots. Using a vegetable peeler or a sharp knife, remove the outer skin of the carrots. Grate the carrots using a box grater or a food processor with a grating attachment.4 carrots
- Remove the 1/2 cup fresh mint leaves from the stems. Wash and dry them in a kitchen towel. Roll them up and finely slice them into narrow strips using a sharp knife.1/2 cup fresh mint leaves
- In a medium mixing bowl, add the grated carrots, 1/3 cup raisins, and chopped mint leaves.1/3 cup raisins
- To prepare the dressing, combine the 2 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp lemon zest, and 1 tbsp honey. Whisk everything thoroughly for 2-3 minutes until the olive and lemon juice starts to emulsify and the honey has fully dissolved in the dressing. Season to taste with 1/4 tsp salt and 1/8 tsp ground pepper.2 tbsp lemon juice, 1/2 tsp lemon zest, 2 tbsp olive oil, 1 tbsp honey, 1/4 tsp salt, 1/8 tsp ground pepper
- Gently toss the carrots, raisins, and mint with the dressing until well combined.
- Garnish with freshly chopped mint leaves to add a burst of freshness and color.
Notes
Nutrition
Ingredients and substitutions
- Carrots – Medium or large peeled and grated carrots work best for this salad. You can also use rainbow carrots to add a splash of color to this side dish.
- Raisins – You can use raisins or sultanas for this recipe. You can also omit them for a healthier option.
- Mint – This raw carrot salad is made with fresh finely chopped mint leaves but you can substitute it with fresh lemon balm.
- Lemon – You need the juice and zest of one medium to large-sized lemon. Wash it thoroughly before zesting it. You can substitute the juice with apple cider vinegar.
- Olive oil – I recommend extra virgin olive oil for the dressing.
- Honey – Drizzly mild honey such as clover honey works best. You can also substitute the honey with maple syrup, brown sugar, or agave nectar.
Carrot salad additions
You can add the following ingredients for extra texture and flavor:
- Shredded raw beetroot
- Chopped nuts such as sliced almond, walnut pieces, or toasted pine nuts
- Toasted seeds including sesame, pumpkin, or sunflowers seeds
- Chopped chives or green onions
- Crumbled feta or goat cheese
- Orange segments
- Cumin, ginger, and cayenne pepper for a Moroccan twist
