Get a blast from the past with this delicious Carrot-Raisin Salad Recipe.
Ask me if I’m excited. Go on, ask me. Let me tell you why I’m excited. This carrot-raisin salad recipe brings back memories of my childhood in New York. You see, there was this restaurant called Horn & Hardart, and they made the best carrot-raisin salad, not to mention the world’s greatest rice pudding, in my humble opinion. Their rice pudding had plenty of raisins (are you catching a theme here?) and lots of cinnamon. It’s amazing how one recipe can evoke thoughts of another.
Sadly, the last Horn & Hardart Automat closed in 1991. What’s an automat? Oh, my goodness, I have a story to tell you. Automats started during the Great Depression and remained popular for many decades. Imagine a wall of vending machines dispensing foods such as baked beans, macaroni and cheese, pies, cakes, rice pudding, and, of course, carrot salad. You could pick your entire meal from a vending machine, and it would come out hot or cold, depending on the machine and what you chose.
We used to go to the waitress-service restaurant in Yonkers (there were only a few of these restaurants, but dozens of retail shops and automats). They also had a retail shop at this location, and if we weren’t eating there, we would take food home—and always rice pudding! I’m sure many of you are thinking of Chick-fil-A’s famous carrot salad, but since I never visited that establishment until after I had children, it’s not the version that comes to my mind.
So, now that I’m done reminiscing, let’s talk about how delicious this carrot-raisin salad is. You get the creamy goodness from the mixture of mayonnaise, honey, milk, and lemon juice that provides just the right amount of sweetness and tang. Add the crunch of the carrots and the chewiness of the raisins, and you have quite a hit on your hands.
Take your carrot salad to the next level
Now that I’ve told you all about my favorite restaurant from my childhood in New York, let me surprise you with the addition that their carrot-raisin salad recipe contained. Crushed pineapple! Yes, you can add drained, crushed pineapple to this recipe for an even sweeter touch. Other fruit options that go great with the carrots are diced or shredded apples, mandarin orange segments, grapes, dried tart cherries, and dried cranberries. Oh, and feel free to mix golden and black raisins in this recipe. The more, the merrier, I always say.
Don’t stop with fruit, as nuts and seeds are also fun to add. Toasting nuts, such as walnuts, almonds, and pecans, adds a nutty and crunchy touch to the carrot salad. You can also use the nuts without toasting them. Pumpkin and sunflower seeds are other great options. Go for a tropical vibe with chopped macadamia nuts and shredded coconut. You can also add warming spices like nutmeg or cinnamon.
How do I store leftovers?
Store any leftovers from this carrot raisin salad recipe in an airtight container in the refrigerator for up to 2 days. The carrots may begin to lose some moisture, making the salad watery. If that happens, drain the water from the container and mix the salad before serving.
Serving suggestions
When I think about what to serve with this carrot raisin salad recipe, my mind immediately goes to items that I might have found at the automat those many decades ago. Of course, we will put a modern spin on them, such as a Chicken Cordon Bleu Sandwich, Ciabatta Sandwich, or Meatloaf Sandwich. Entrées like Steak And Potatoes with Vegan Gravy, Air-Fryer Crab Cakes, and Crock-Pot Beef Stew are delicious options. Whatever you do, don’t forget to elevate one of the best dishes by making Bacon Mac And Cheese. Be sure to include long-time favorites like Lemon Meringue Pie and this Healthy Chocolate Cake for dessert, too.
Ingredients
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 1 1/2 tablespoons milk
- 1 teaspoon lemon juice
- Kosher salt to taste
- 4 cups shredded carrots
- 1 cup raisins
Instructions
- In a mixing bowl, whisk together the mayonnaise, honey, milk, lemon juice, and salt until the dressing is smooth. Adjust taste by adding more lemon juice and honey as needed.
- Add the shredded carrots and raisins to the bowl and toss until they are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the flavors blend.
- Give the salad a final stir and serve chilled.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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