Carrot and Raisin Salad

This is a favourite quick go-to salad in our house. Elise loves it too so it’s a great way to get her to eat raw vegetables.  This salad is great for a couple for a days.  Actually it tastes better the next day once it has marinated in the vinaigrette. The  raisins are also plump and juicy and the sunflower seeds have a fuller flavour.  This salad is delicious served on a bed of romaine lettuce or in little gem lettuce boats spread with a little hummus.


4-5 Medium Carrots, grated
5 Sticks Celery thinly sliced (a mandoline makes this very easy!)
Two Handfuls Raisins
Two Handfuls Sunflower Seeds

Wholegrain Mustard and Honey Vinaigrette

1/4 Cup Apple Cider Vinegar
3/4 Cup Virgin Olive Oil
1 Tablespoon Wholegrain mustard
1 Teaspoon Honey
Pinch Salt
Pinch Ground Black Pepper

Mix all salad ingredients together. Make the vinaigrette in a bottle separately. Add enough vinaigrette to the salad to just wet it . Taste and add more if you feel it needs it. If you will be leaving it overnight in the fridge you might want to go easy on the vinaigrette as the flavour intensifies.  You can always provide more vinaigrette at the table or add a little more just before serving. For the vinaigrette I taste it and sometimes add more vinegar (I like a bit of bite to it!) or other items until the taste is just right.


2 thoughts on “Carrot and Raisin Salad

  1. This looks so good! My eldest loves carrot salad but is picky lately, so she mainly likes just carrots (and balsamic vinaigrette for the sauce). I’ve been sneaking in small amounts of grated radish, which is very yummy in it, but I think I’ll also start adding celery as well.

    The dressing also looks good :).

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