Best Carrot-Raisin Salad (Paleo, AIP, Vegan, Gluten-free)

side angle view of carrot raisin salad in clear bowl

Best Carrot-Raisin Salad (Paleo, AIP, Vegan, Gluten-free)

Carrot-Raisin Salad with Honey-Lemon-Ginger Dressing is crunchy, chewy, sweet, juicy, spicy and healthy! You'll love this classic side dish and the lovely Honey-Lemon-Ginger Dressing. Truly the best carrot salad you'll ever make, eat or serve!

Course Salad, Side Dish

Cuisine American

Keyword aip, carrot salad, gluten-free, paleo, pineapple, salad, side dish, vegan

Prep Time 20

Total Time 20

Servings servings

Calories 152kcal

Author Megan

Cost $4

Equipment

small bowl for mixing dressing
salad bowl
grater

Ingredients

1 pound carrots grated, (use white carrots for VAD or if preferred)
⅔ cup pineapple fresh and chopped into smaller than bite-size pieces
1/4 cup raisins chopped roughly

Honey-Lemon-Ginger Dressing

¼ cup olive oil or avocado oil
2 heaping Tablespoons ginger root freshly grated to measure
2 Tablespoons lemon juice fresh
1 Tablespoon raw honey (omit for Whole30); for Vegan, use agave or maple syrup
1/4 teaspoon sea salt
2 Tablespoons fresh mint or tarragon leaves optional, for garnish

Instructions

Place grated carrots in large bowl. Add pineapple and raisins on top. Set aside.
In 2-cup Pyrex with pour spout or small bowl, whisk together salad dressing ingredients: oil, ginger root, fresh lemon juice, honey and sea salt.
Pour dressing over carrots, pineapple and raisins. Toss to coat thoroughly. Add optional fresh herb, and toss again briefly.
Serve, or refrigerate until needed. Excellent when served immediately, but it's also fine to serve after several hours or the next day.

Nutrition