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.

Bombay Carrot Salad with cashews and raisins, tossed in a fragrant Indian Curry dressing. Healthy and vegan this carrot salad recipe is so EASY to make, and can be made-ahead. #carrotsalad #carrotslaw #vegan #indiancarrotsalad #recipe #carrotsaladrecipe

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

 

Bombay Carrot Salad with cashews and raisins, tossed in a fragrant Indian Curry dressing. Healthy and vegan this carrot salad recipe is so EASY to make, and can be made-ahead. #carrotsalad #carrotslaw #vegan #indiancarrotsalad #recipe #carrotsaladrecipe

 

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!?

Bombay Carrot Salad with cashews and raisins, tossed in a fragrant Indian Curry dressing. Healthy and vegan this carrot salad recipe is so EASY to make, and can be made-ahead. #carrotsalad #carrotslaw #vegan #indiancarrotsalad #recipe #carrotsaladrecipe

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

Sylvia

More Carrot recipes you may like:

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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! 

Carrot Raisin Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 81 reviews
  • Author: Sylvia Fountaine
  • 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

Units Scale
  • 1012 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 12 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

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Comments

  1. This carrot salad bursts with flavor and is seriously the best I ever had! I loved everything- the spicyness, the texture and the look & smell of it. Such a great recipe, and so easy to make! Thank you Sylvia! 🧡🙏😃






  2. Another killer recipe, Sylvia! I’ve grabbed a few of your salads and have been making them on Sundays to take throughout the week for lunches at work and I’m loving it! This was so good and filling! The flavor profiles really do keep me satisfied with small portions. I don’t know what I’d do without your website. Thank you!






  3. I was asked to make a side dish to go with chicken/broccoli/rice casserole, and looked for a recipe featuring carrots. Stumbled across this and it was AMAZING. The big hit of the meal – everyone wanted the recipe and fought over who got to take the few leftovers home, lol.






  4. This was SO yummy! Huge family and friends favourite. I didn’t have any raisins so I chopped up dates as a substitute. I also halved the oil content and it was still beautiful. Thank you for another incredible recipe – I’m slowly working through everything vego on your site!






  5. The best salad ever. I adore making this and often use it alongside Middle Eastern and Indian food. Guests love it. It is so filling and tastes better the following day. If there’s any left






  6. We loved this salad and we are not even close to vegan. Just the perfect mix of flavors and crunch. We have already recommended the recipe to everyone interested in a refreshing mayo free dish. Thank you for sharing. It is perfect. I especially love the suggestions for alternative ingredients. It make it so easy.






  7. Excellent! My husband really likes this. The only thing to remember is that the carrots need to be coarsely grated, otherwise they lose their crispness.

  8. Really good on its own also with Sami’s Bakery millet and flax pita bread and tahini chickpea miso sauce:)






    1. Becky- that is a great question and honestly I’m stumped here. Just curious why oil-free? Because of calories? Or something else? Would you be ok with blended cashews in a dressing? Or I guess you could try just leaving it out and maybe replace with squeeze of orange juice?

  9. Hmm 10-12oz carrots but then says 4-5cups of shredded carrots. In my mind, I always convert 1cup to 8oz—is that not right? Trying to make this for a lunch on Saturday. Please let me know how much carrots it would be. (Plan to buy pre cut shredded carrots)

  10. This blew me away! It tastes so professional! Better than the carrot salad at my favorite Moroccan restaurant! Thank you SO much! This is a keeper!






  11. Yummy. Didn’t have nuts or cilantro but the recipe was wonderful nonetheless. I did add black cumin seed to mine. So good. We had it with mango chutney and mandala vegetables and rice.






  12. A very good combi of tastes and textures. Loved it and indeed fits very well to Tandoori chicken.
    But one question: why olive oil? Is not a commenly used oil in the Indian kitchen.






      1. Hm. Then a lot drops, but I would use coconut oil, walnut oil or maybe grape seed oil.
        The coconut oil might fit best in my opinion, but the others might be more neutral.

        1. I think the flavor would be great with coconut, but it may be too firm for a cold salad?

  13. This recipe was a big hit! Wonderful flavor profile here, I will be making again. Thank you for sharing. I look forward to more Indian cuisine recipes!






  14. This recipe is DELICIOUS! I have made this many times now and my kids even love it. We usually have it when we’re eating indian food. If I don’t have cashews, I swap out other nuts. I also add chopped colorful bell peppers and whatever veggies we have around. Thank you for sharing this!






  15. I didn’t have cashews, but it was delicious without them. Am sure it’s over-the-top wonderful with them!
    Served as a side to accompany Nigella Lawson’s Masoor Dal. Perfect!






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