Vegan Carrot Raisin Salad is incredibly delicious, made from fresh ingredients. I’m having a great time preparing meals for our guests, the children are not only having fun but they are enjoying their meals. Tonight was pizza night, and it was fun as everyone got to make homemade pizzas.
For the adults, I prepared Jamaican Rice and Peas, Jerk Tofu, and this absolutely delicious homemade carrot raisin salad. The salad was the perfect cooling side dish for the spicy Jerk Tofu. Everyone enjoyed the recipes.
You can also try these family favorite delicious salads, Cucumber Avocado Salad, Vegan Greek Salad, Vegan Italian Pasta Salad.
Vegan Carrot Raisin Salad
I must say, years ago when I saw carrot raisin salad at potlucks, I would navigate myself away from it. I thought no way could it taste good, now it is one of my favorite summer salads. If you have never tried a carrot salad, don’t be hesitant because it is the best carrot salad.
Shredded carrot salad reminds me of Vegan Coleslaw, so I pretty much love it on burgers, in sandwiches. It is so delicious served as a side dish, simple and easy to prepare and it is great to prepare ahead of time because as it sits it tastes way better.
Carrot Raisin Salad Ingredients
- Carrots
- Raisin
- Pineapple Chunks
- Vegan Mayonnaise
- Maple Syrup
- Lemon Juice
- Salt
How To Make Carrot Salad
- Peel and shred carrots using a box grated or food processor with the shredding disc applied. You can also purchase pre-shredded carrots from the grocery store.
- Add shredded carrots, raisins, pineapple chunks in a large bowl add mayonnaise, maple syrup, lemon juice, and salt.
- Stir well to fully combine. Chill for at least an hour before serving.
Tips For Making The Best Carrot Raisin Salad
- You can substitute maple syrup for your favorite sweetener.
- You can make it mayo-free but substituting the mayo for coconut yogurt or orange juice.
- Make your own homemade Vegan Mayo Recipe.
- I used fresh pineapple chunks, you can use storebought pineapple chunks or tidbits.
More Amazing Salad Recipes To Try
- Vegan Macaroni Salad
- Jicama Cucumber Salad
- Black-Eyed Peas Salad
- Simple Quinoa Salad Recipe
- Thai Kale Salad With Creamy Peanut Sauce
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Categories
- Categories: Gluten-Free, Vegan
- Course: Salad
- Cuisines: American, Soul Food
Nutrition
(Per serving)- Energy: 202 kcal / 844 kJ
- Fat: 8 g
- Protein: 2 g
- Carbs: 38 g
Cook Time
- Preparation: 10 min
- Ready in: 10 min
- For: 4 Servings
Ingredients
- 4 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup pineapple, cut into small pieces
- 1/2 cup vegan mayo, homemade or storebought
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Peel and shred carrots using a box grated or food processor with the shredding disc applied. You can also purchase pre-shredded carrots from the grocery store.
- Add shredded carrots, raisins, pineapple chunks in a large bowl add mayonnaise, maple syrup, lemon juice, and salt.
- Stir well to fully combine. Chill for at least an hour before serving.
how long can u store in fridge and eat… thanks!
Terry, the salad will last 3 days refrigerated in an air-tight container.
Oh my, this looks very yummy and healthy
My mom made this for me for Easter and it was wonderful, especially a few days later, once the flavors all really melded together. She also made standard carrot salad, as per an old Luby’s recipe for the rest of the table. Especially good to balance out incredibly spicy Indian food. Which I had as left overs from our anniversary dinner a day prior to Easter.
Holly that’s so good to read, I’m happy you enjoyed it. Thank you very much for sharing your feedback.
This recipe is delicious, my family enjoyed it. I used Hellman’s vegan mayo!
Tabatha, I’m happy you and your family enjoyed it, thank you for sharing your feedback here.
what can I substitute pineapple with, I find the raisins make it sweet enough so is there a less sweet fruit i can use?
Sylvia, just leave it out or use a green apple