No ImageClassic Carrot Salad

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  1. shareen

    I used a store bought coleslaw dressing which had more vinegar in it which I thought was good.

  2. Christine

    Just made this for the first time. It is wonderful! I added pineapple tidbits and used golden raisins and craisins. Used Greek yogurt and honey for the dressing. So I “borrowed” ideas from others comments! Thanks to all of you!

  3. Erin P

    I use vanilla Greek yogurt with great results. The Greek is preferable to the regular yogurt because it is quite a bit thicker. For 6 big carrots I used 2 cups of yogurt. I prefer to use the pineapple tidbits instead of the crushed. The crushed is just too runny. I then do a little bit of chopping on the tidbits and the size is perfect.

  4. Del

    I grew up on carrot raisin salad but my mom didnt like mayo so she never used it. Does anyone know of a recipe without it? I didnt get the recipe before she passed away.

    • hilary

      Try with fresh squeezed orange juice instead of the mayo…….and a few orange segments too.

    • Joanne

      I make a simply carrot salad. It is just carrots and sultana’s I grate the carrots and then just add sultana’s to taste. I find this is juicy enough from the carrot juice. If you find it to dry you could just drizzle some lemon juice over it

    • Teresa

      In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

    • Jamie McGregor

      I’m not a mayo fan either. I use it very rarely in any of my cooking. But I do often replace it with plain or vanilla organic Greek Yogurt as someone else mentioned. The _vanilla_ yogurt will be sweetened generally, so you may want to add a splash of lemon juice or cider vinegar if that’s not to your taste, or use _plain_ (unsweetened) yogurt which has a nice tang.

    • Elise Bauer

      I have a carrot and beet salad with raisins and no mayo (you could just use all carrots and skip the beets): http://www.simplyrecipes.com/recipes/moroccan_grated_carrot_and_beet_salad/

      • Del

        Great! Could you post that recipe?

  5. Nancee Taylor

    Not a fan of raisins, would dried cranberries work?

  6. Bianca

    Adding pineapple and a little juice makes it sweeter! I also replace mayo with daisy sour cream and it’s delicious!

  7. Michael

    It was yummy in my tummy.

  8. Tisha

    Any suggestions on the kind of apple to use??? Which one goes best with the carrots.

    Any apple you like to eat. I like Fuji apples myself. ~Elise

  9. amanda

    BEST. TODDLER. DINNER. EVER. (then best lunch for me, with come curried chicken.) thank you!

  10. TinaW

    I’ve never this kind of carrot salad so I made it today. It’s quite tasty! Thanks for another solid recipe!

  11. anne

    I’ve always loved carrot salad but NEVER made it with mayo. Try plain/low fat/vanilla yogurt instead much better IMO. Cheers!

  12. Nicole

    I ate it with nonfat yogurt (since I always try to avoid at any cost mayonnaise). It was sooooo good. I must admit that I was surprised by the taste as I didn’t expect it to be so tasty. I will definitely try the recipe again. Thank you!

  13. Janet

    Excellent salad, did not put the apple in and used a bit of pineapple juice to thin mayonnaise. Used salad shooter to grate the carrots.

  14. KB

    I make this all the time, but using a splash of orange juice in place of mayo. There should be enough OJ to mix well with the carrots. It’s better for you and prevents the apples from turning brown. With orange juice in place of mayo this easily keeps for a long hike or road trip. I eat it as a mid-morning snack or as a side for dinner.

  15. Cheryl

    I have made a variation of this for years, using walnuts, raisins and pineapple, but have used vanilla yogurt in place of the mayo. Sometimes I also use plain yogurt sweetened with a little honey. You can mix the carrots and the fruit together and just before serving add the yogurt. Eat it all up the first day, it’s not good after sitting overnight in the fridge.

  16. Sue

    It was a hit at our Mother’s Day picnic this last weekend. I used a “lite” mayonnaise to cut down on calories. Also made it the day before so the sweetness of the apple and raisins had more time to blend. My husband has always loved carrot salad from his boyhood days, which was much heavier use of mayo, plus extra sweetening added. He really enjoyed this “fresher” taste. I used organic carrots, which were sweet tasting by themselves. This will now become an updated family favorite. Thanks so much.

  17. Diane

    I plan to make this as a side dish for Easter. I will be serving 15. Do you think 3 -4 cups of carrots are enough, or should I double the recipe?

    I would double the recipe at least. ~Elise

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