ito Malusog na Salad na Pasas na may Karot is made with sweet, crunchy carrots and topped with raisins and a spicy lemon-orange dressing. Bonus, this carrot salad recipe is also vegan, dairy-free, and gluten-free.
I have been making grated carrot salad for years, I am French, and French carrot salad is one of my childhood food memory that my kids love. But since I discovered the combination of shredded carrots and raisins, I couldn’t go back.
The family loves the mix of sweet, moist golden raisins and crunchy sweet carrots so much! It’s a great alternative to Pasta Salad na may Balsamic Dressing, Vegan na Ensaladang Kuskus, O Vegan na Salad ng Pansit na Soba.
Ingredients at Substitutions
All you need to make this flavorsome vegan salad are:
- Karot – You need fresh carrots for this.
- Golden Raisins – Or any other type of raisin.
- Mga Nuts at Seeds – I used a combination of pumpkin seeds, pecan, and sliced almonds but feel free to use the one you love the most.
- Langis ng oliba – I prefer extra-virgin olive oil.
- Lemon juice – Sariwa o nakabotelya.
- Orange juice – or more lemon juice, but the mix of lemon and orange brings out the carrot flavor even more.
- Dijon Mustasa – You can also use American mustard, but Dijon mustard tastes better for this recipe.
- Maple syrup or any liquid sweetener you love or even a pinch of sugar.
- Pampalasa – I used a blend of spices: cumin, curry powder, and turmeric to make this simple carrot salad absolutely decadent. Of course, feel free to omit any spices you don’t have or don’t like.
- Sariwang Parsley or fresh coriander both taste good with carrots.
- Salt at Pepper – para timplahan.
How To Make Healthy Carrot Raisin Salad
So let me tell you how to make this easy, healthy carrot raisin salad in 15 minutes.
- First, prepare the toppings. I know that most classic carrot raisin salads only use golden raisins and herbs as an add-on. But here, I really want to suggest adding some crunch by adding toasted nuts and seeds to the blend. It’s also a nice way to add plant-based protein and healthy fat to the salad. Toast the nuts and seeds on medium heat in a non-stick pan. Then, cool down in a bowl.
- First, make sure you use fresh carrots, trim the ends, and peel them off.
- Next, use the small or large grating attachment of your food processor to create about 4 cups of shredded carrots. Personally, I think the fine grating attachment is the best for carrot salad, but some people prefer coarser shreds, so choose your favorite.
- Next, place the shredded carrots in a large bowl and refrigerate them to keep them fresh.
Lemon Orange Olive Oil Dressing
Make the salad dressing. While most carrot salads use mayo, this is a carrot raisin salad without mayo to decrease the saturated fat.
Instead, I am using healthy fats from olive oil, adding the most delicious Mediterranean flavor to the salad.
Add all the ingredients to a mixing bowl, whisk until well combined, and set aside.
Assembling The Salad
To assemble the carrot salad, top the bowl containing the grated carrot with:
- Fresh chopped herbs
- Golden raisins
- Toasted nuts and seeds
- Sarsang pansalad
Toss everything together to coat the carrots evenly with the salad dressing. You can also make my Miso Tahini Dressing for a different taste. Serve as a side dish to tempeh falafel or any meal you love.
Pagkakaiba-iba
You can use this vegan carrot salad recipe to create a variety of flavors. For example, you can add a sweet fruit to the salad that marries very well with the sweet flavor of carrots.
- Carrot Raisin Apple Salad – Carrot-apple is a classic combination in cooking, but choose the apple wisely! Green apples are tangy, less mushy, and less sweet and go perfectly well with carrots compared to over varieties. Add about 1 cup of fine cubes or grated green apple to the salad.
- Carrot Raisin Pineapple Salad – make this salad with pineapple cubes, fresh or canned, for a refreshing summer carrot salad.
Mga Tagubilin sa Pag-iimbak
This carrot salad stores much longer in the fridge if you don’t toss the dressing in the salad. Without the dressing, the salad lasts up to 4 days in an airtight container. But, with dressing, the salad keeps its best flavor for only 2 days. After that time, the carrots soften and lose their crunch.
More Side Dish Recipes
Below I listed more salad recipe ideas for you to try:
Nagustuhan mo ba ang resipe na ito?
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Recipe ng Salad na Pasas na may Karot
Ingredients
- 1 pound Ginadgad na Karot - trimmed, peeled equivalent to 4 cups, 10 medium carrots
- ½ tasa Golden Dried Raisins
- 6 tablespoons Toasted Nuts And Seeds - I used 2 Tbsp of each: pumpkin seeds, sliced almonds, and chopped pecans.
- 2 tablespoons Sariwang Parsley - makinis na tinadtad
Lemon Orange Spicy dressing
- ¼ tasa Extra-Virgin Olive Oil
- 1 kutsarita Dijon Mustasa
- 2 tablespoons Lemon juice
- 1 kutsara Orange juice
- ¼ kutsarita Bawang Powder
- ½ kutsarita Maple syrup
- ¾ kutsarita Asin
Spices – optional
- ¼ kutsarita Kumin
- ¼ kutsarita Turmerik
- ½ kutsarita Curry Powder
tagubilin
- First, add the nuts and seeds in a non-stick frypan and toast for 2-3 minutes until fragrant. Season with salt. Remove from heat and cool down in a bowl.
- Trim, peel carrots – I use about 10 small carrots for this recipe.
- Grate on the small grater attachment of your food processor or hand grater.
- Place the grated carrot in a large salad bowl. Set aside in the fridge.
- Make the salad dressing: add all the salad dressing ingredients to a bowl and whisk to combine. Set aside at room temperature.
- To assemble the salad, top the grated carrots with dried raisins, chopped fresh parsley, toasted seeds, and nuts and add the dressing all over. Stir to evenly blend flavors.
- Refrigerate an hour to increase flavor or serve immediately.
Imbakan
- Itabi sa isang lalagyang hindi papasukan ng hangin sa loob ng refrigerator nang hanggang 4 na araw.
Then amount of carrots doesn’t change if you increase the recipe to 2x or 3 times. Please advise asap. Making this tomorrow. Thank you
Yes, it does. For the original recipe it says 1 pound, if you select x2, it says 2 pounds. The parameter that won’t change is the extra information on the side that says ” trimmed, peeled equivalent to 4 cups, 10 medium carrots”. This information is entered manually for the original recipe. If you use the x2, or x3 this information will stay unchanged.
This was actually very tasty and satisfying. I used date syrup instead of maple syrup because it was what I had. I used no olive oil, but water instead. Low cholesterol here I come!
I’ve finally found a salad I love! Thank you!!!!
Salamat