Carrot and Raisin Salad with Citrus Dressing
A bright, no-cook winter salad of freshly grated carrots and plump raisins tossed in a honey-citrus dressing. Ready in minutes, naturally sweet, and a little spoonful of sunshine for a grey January table.
Prep Time 10 minutes mins
Chill 20 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine American
- 4 large carrots, grated
- 1 cup raisins
- 1/4 cup chopped walnuts or pecans optional
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 2 Tbsp honey or maple syrup
- 1 Tbsp olive oil
- Salt and pepper, to taste
In a large bowl, combine the grated carrots and raisins. If using, add the chopped walnuts or pecans.
In a separate small bowl, whisk together the orange zest and juice, lemon zest and juice, honey, olive oil, salt, and pepper until well combined.
Pour the citrus dressing over the carrot and raisin mixture and toss well until everything is evenly coated.
Chill in the refrigerator for at least 15-30 minutes before serving, to let the flavors meld. Serve cold as a refreshing side.