This Carrot Raisin Salad is refreshing and addicting! Studded with toasted cashews and tossed in the most flavorful Indian curry dressing, it is simple to make, healthy vegan, and perfect for gatherings, picnics, or make ahead lunches.
Gently gently… slowly slowly. (A voice in my head… grandmother?)
Hello friends. Here’s a simple little salad I like to make when carrots are aplenty. What I love about this salad is how well it keeps in the fridge, retaining its delicious crunch for 4-5 days!
Indian spices come together to create the flavorful vegan dressing and the carrot salad is generously dotted with cashews and raisins. Have a small bowl of it as a light and healthy lunch or snack, or add to buddha bowls.
Ingredients in Carrot Raisin Salad
- grated carrots or store-bought matchstick carrots
- garlic and ginger
- raisins ( golden or regular)
- toasted cashews ( or slivered almonds)
- scallions
- cilantro or Italian parsley,
- 1/4 cup olive oil
- fresh orange and lime juice (or sub apple cider vinegar)
- maple syrup, honey or agave or alternative sweetener
- Spices: salt, pepper curry powder, turmeric and cayenne
How to make the Carrot Raisin Salad
It is a pretty straightforward recipe. Just place everything in a bowl and combine. How easy is that!?
Can this be made ahead?
This carrot salad gets even better with time and will keep up to 5 days in the fridge!
Carrot Salad Variations
- add toasted coconut flakes
- add chickpeas for extra protein!
- Substitute a different nut- macadamia nuts, almonds, etc.
On the home front. We’ve been taking it easy lately. Working a little, exercising a little, and really enjoying just being home. Finding the balance. I organized the pantry yesterday, and for some reason, that always feels so good. Gone are the days when I feel like I have to conquer the world. It’s been a lovely gift to myself, to let go of the idea of “producing” just for the sake of producing.
We’ve slipped into this easy rhythm and it has been very relaxing and enjoyable. We’ve even taken to afternoon napping, which feels a little indulgent. I still struggle with guilt around it – you know the whole “you can sleep when you’re dead” mentality. But my body and mind seem to need it, so I’m going with it for now. 😉
Enjoy the salad!
It’s one of those salads, that will make you happy knowing it is in the fridge waiting for you- especially during hunger emergencies.
xoxo
More Carrot recipes you may like:
- 40 Must-Try Vegan Salads
- Carrot Salad with Quinoa and Almonds
- Moroccan Lentil Salad
- Celery Salad with Lentils, Dates and Almonds
- North African Carrot Soup with Chermoula
Carrot Raisin Salad
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4-5 cups 1x
- Category: Salad, vegan, Make-ahead, gluten free
- Method: Tossed
- Cuisine: Indian
- Diet: Vegan
Description
This Carrot Raisin Salad is studded with cashews and tossed in the most flavorful Indian curry dressing. Simple to make, healthy vegan, this carrot salad recipe is so addicting!
Ingredients
- 10–12 ounces carrots, grated or matchstick ( about 4- 5 cups, feel free to use store-bought matchsticks)
- 1 tablespoon lime or orange zest (or some of both)
- 1 garlic clove, finely minced ( use a garlic press)
- 1 teaspoon fresh ginger, finely minced ( or use ginger paste)
- 1/3 cup raisins ( golden or regular)
- 1/2 cup toasted cashews ( or slivered almonds)
- 3 scallions
- 1/2 cup cilantro or italian parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice (or sub apple cider vinegar)
- 2 tablespoons, maple syrup, honey or agave or alternative sweetener
- 1/2 teaspoon salt
- pepper to taste
- 1/2 teaspoon ground turmeric ( or use 1–2 teaspoons fresh grated)
- 1 teaspoon yellow curry powder
- 1/4 teaspoon cayenne ( optional, and/ or more to taste)
Instructions
Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.
This will keep up to 4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 251
- Sugar: 18.8 g
- Sodium: 307.3 mg
- Fat: 15.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.1 g
- Fiber: 3.8 g
- Protein: 3 g
- Cholesterol: 0 mg
This is delicious! I used my spiralizer to do the carrots, which works really well. Will for sure make again!
Love that!
I made this to go with your emerald Dahl but this stole the show. Loved it!
Yum Yum! Just what the Dr ordered and as I had surplus carrots to use.
Thanks Sylvia!
Keep Blessed…
In this recipe~ how did you get your carrots so nice? Can’t wait to try this recipe.
Hi Debra, so I cheated and used match-stick carrots already cut up from the grocery store. 😉
It was a real success as the dinner party 🙂
Thank you so much!
This.recipe.is.AMAZING! I am so glad I found it. Thank you for sharing this delicious recipe!!
Great flavors! I got a bit too big of a pinch of cayenne but we like things hot so it was OK. I upped the ginger, deliberately. This is a really refreshing salad!
Thanks so much! xoxo
So fresh, crisp, and delicious. Thank you!!
I absolutely LOVE this carrot-slaw salad. Beautiful balanced flavors, easy to make, and packed with goodness.
Thanks Patsy! great to hear! 🙌 🙌 🙌
Excellent recipe. I would not change a thing. Thank you
Thanks so much Bertha!
Sooo good. Have made it several times now. Keeps well also. Have replaced cashews with toasted slivered almonds in a pince and works well. Thanks for the recipe!
Perfect!!!
I really don’t like curry. What can be substituted? Maybe cumin?
Hey Michelle, the curry here is the main flavor of the salad and balances out the sweetness. I hesitate to substitute in the this case. But do as you please. 🙂
I made this and everyone loved it. I grated 4 large carrots so probably should have made a bit more dressing. I also threw in diced celery and apples. I was excellent. Thanks for sharing!
Out of this world… delicious when you are wanting to have something with a bit of zing to it.
Delicious 😋 would highly recommend to try and I will be definitely making it again👍🏻👍🏻
Thanks Bella!
What on earth is yellow curry powder?
Hi. 🙂 Here in the states, in the spice section of regular grocery stores, you can pick up a basic curry powder ( spice blend) that is yellow. Do you not have that where you live?
So delicious! I used Italian parsley from my garden, slivered almonds, and added a bit of chopped pear.
Wow, this salad was absolutely amazing! It’s definitely on my list of favorites.
Easy to make and tastes great
Dang that’s good! A really nice combination of sweet and sour going on. This just ‘dethroned’ Thai green papaya salad in my house and that’s no small feat!
This was soooo good!! I didn’t expect the flavors to come out that way! Thanks for a great recipe, will be coming back for more! 🙂
Delicious!
Thanks Sylvia! This got rave reviews at a work party today.
Thanks so much!
This is so good! Love the flavours. Trying not to eat it all. 🙂
Loved this recipe, I added roasted cauliflower as I had some on hand, thanks