Raw Carrot Salad with Raisins and Mint
This quick raw carrot salad with raisins and mint is a flavorful yet simple side dish that you can make in 15 minutes. A perfect sweet-and-savory addition to summer BBQs, picnics, and potlucks.
Servings: 4 servings
Calories: 144kcal
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
Shred it to taste: While authentic French carrot salad uses finely shredded carrots, I prefer mine slightly chunkier to give this salad more texture.
Scale it up: This recipe is perfect as a side salad for 4 people but you can easily double or triple the ingredients to make it for a larger crowd.
Make it ahead: The sweet, sour, and fresh flavors intensify as the salad marinates. You can make the salad a day in advance which makes it a perfect meal-prep item for summer barbecues.
Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 144kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 193mg | Potassium: 339mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10431IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg
