Carrot Raisin Salad

Heather says:

This classic pairs well with sandwiches and meals that call Spring and Summer to mind.  In its most basic form, the recipe here, it’s low cost and low effort.  There are many variations on this recipe, feel free to share yours in the comments.


  • 2 cups coarsely shredded carrot
  • 1/2 cup raisins
  • 1/2 cup plain yogurt


Stir together and chill in the refrigerator for at least two hours.

I don’t know about you, but that write-up just about wore me out.


  1. samantha on February 8, 2010 at 3:21 am

    I add pineapple.. yumm

  2. ~M on April 29, 2008 at 12:40 pm

    I use young carrots that still have tops – and freeze the tops for future use in soups.

    I shred carrots and apples in the food processor and add a bit of olive oil and lemon juice. YUM!