Carrot Raisin Salad Recipe
This carrot raisin salad makes a wonderful side dish!
Sometimes, a side dish like this one is just as important as the main course. Sometimes, a side dish compliments a meal in such a way that the entire ensemble comes together in symphony.
That’s what happened the night I served this salad with a chicken dish I was creating for my upcoming cookbook. The cinnamon and ginger truly sings in this sweet and slightly peppery side salad. Mini Chef didn’t care for the peppery ginger, so I don’t recommend this for kids unless you’re willing to leave the ginger out. But for more mature palates, this is a wonderful combination of strong flavors and sweetness.
MORE HEALTHY SALAD RECIPES:
Enjoy!
CARROT RAISIN SALAD RECIPE:
Clean Eating Sweet Carrot Raisin Salad Recipe
This delicious side dish pairs will with many different types of meat.
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Servings: 7 servings
Calories: 33kcal
Ingredients
- 1 ½ cups shredded carrots
- ¼ cup raisins (packed)
- 1 medium orange (juiced - approximately 1/2 cup or 60 ml)
- ½ tsp. ground cinnamon
- ½ tsp. ginger (fresh, grated)
- 1 tbsp. maple syrup (optional, but good flavor)
- pinch of salt
Instructions
- Mix all ingredients together in a medium mixing bowl.
- Allow to sit for 2 hours in refrigerator before serving to allow the flavors to meld.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Calories: 33kcal | Carbohydrates: 8g | Sodium: 26mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4580IU | Vitamin C: 1.9mg | Calcium: 16mg | Iron: 0.3mg
I think this carrot salad is only 50 calories per serving – 350 for entire recipe.
Teresa B – Thanks! Worked out to 36 for me. I guess there really is a range with these calculators!
If I don’t have real ginger, how much powdered ginger can I substitute? ( I know the real stuff is better).
Alicia – I would go with 1/4 tsp. You can always add more if you like.
Just wanted to leave a note to say thank you for all the great recipes on your blog. Whenever I search for a clean recipe, I often end up here! I will be travelling tomorrow and just prepared this recipe as part of my lunch-on-the-road. I snitched a little as I was packing up bentos…yum!
Brenda – My pleasure! I’m so happy you like it! 😀
Cinnamon should be optional. I keep peeled ginger in the freezer. It’s much easier to grate or slice when it’s frozen.
Valerie – You don’t have to add the cinnamon if you don’t want to. Nice tip on the ginger! 🙂
This recipe looks like a great vegan alternative to the traditional carrot salad. If I am going to tripple it (for a potluck), do you think I should just tripple the dressing or is there anything you would go lighter on?
Lisa – I would maybe do 1 tsp. cinnamon instead of 1 1/2, just in case. Also hold back on the maple syrup so it doesn’t get overly sweet. You can always add more of both if you think it needs it. Other than that, this recipe should multiply pretty well as is. Hope you enjoy it!