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Raw Carrot and Raisin Salad.

This refreshing Raw Carrot and Raisin Salad is crisp, refreshing and has a wonderful sweetness! It makes a great light and refreshing side dish any day of the week. This is a go-to recipe when we are heading into springtime and are starting to crave brighter foods. The carrots from my garden have been stored through the winter and are nice and sweet and perfect for this delicious raw carrot salad.

raw-rainbow-carrot-salad-with-raisins

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For this recipe you need

A vegetable peeler.

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

  • 4-5 large whole carrots peeled
  • ¼ cup raisins
  • 3 tablespoons raw apple cider vinegar
  • 3 tablespoons avocado oil
  • 2 tablespoons raw honey
  • salt and pepper to taste

Step by Step Instructions

Make the dressing

In a medium bowl, combine the apple cider vinegar, avocado oil, honey, and salt and pepper to taste. Mix well.

Prep the carrots

Peel the outer layer of the carrots and trim the ends off. Next, use the peeler to make long ribbons out of the carrots, starting at the thick end and peeling towards the small end of the carrot. 

To make the carrots easier to eat, chop the strands in half or 1/3’s. 

Place the carrot strands in the bowl with the dressing and add in the raisins. 

Toss everything together and chill for at least 15 minutes. Serve cold!

raw-carrot-salad
raw-rainbow-carrot-salad-with-raisins
5 from 2 votes

Raw Carrot and Raisin Salad.

Print Recipe
Prep Time:10 minutes
Total Time:10 minutes

Equipment

  • vegetable peeler

Ingredients

  • 4-5 large whole carrots peeled
  • ¼ cup raisins
  • 3 tablespoons raw apple cider vinegar
  • 3 tablespoons avocado oil
  • 2 tablespoons raw honey
  • salt and pepper to taste

Instructions

Make the dressing

  • In a medium bowl, combine the apple cider vinegar, avocado oil, honey, and salt and pepper to taste. Mix well.

Prep the carrots

  • Peel the outer layer of the carrots and trim the ends off.
    Next, use the peeler to make long ribbons out of the carrots, starting at the thick end and peeling towards the small end of the carrot.
    To make the carrots easier to eat, chop the strands in half or 1/3's.
  • Place the carrot strands in the bowl with the dressing and add in the raisins.
  • Toss everything together and chill for at least 15 minutes. Serve cold!
Course: Salad, Side Dish
Servings: 2
Author: Healthy Elizabeth

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