Thanksgiving sides can feel like a parade you didn’t sign up for. This carrot raisin salad is the cheerful, crunchy side that flashes a smile and then steals the show with a crisp bite.
Crisp carrots meet sweet raisins in a tangy yogurt dressing—it’s the perfect balance of brightness and comfort. And yes, it’s as easy as scrolling through memes on your phone while pretending to be a chef.
Make ahead? Absolutely. Crowd-friendly? Double yes. It even travels well for potlucks and family reunions without turning into a soggy memory.
You’ll earn compliments and maybe a victory lap around the kitchen. That’s the vibe you’re aiming for, chef of the living room.
Contents
Equipment
Must-haves
- Cutting board
- Sharp chef’s knife
- Large mixing bowl
- Box grater or julienne peeler
- Measuring spoons
Nice-to-haves
- Mandoline slicer
- Citrus zester
- Small whisk
- Salad spinner (for washing greens, not mandatory but handy)
Ingredients
- 4 cups shredded carrots (about 4 large carrots)
- 1/2 cup raisins
- 1/3 cup chopped pecans or walnuts
- 1/4 cup chopped fresh parsley (optional, for color)
- 1/2 cup crushed pineapple, drained (optional, for extra sweetness)
- For the dressing:
- 1/2 cup plain yogurt (Greek yogurt works great)
- 2 tablespoons mayonnaise
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional, for a autumnal touch)
That tangy yogurt gives creaminess without weighing things down, and the Dijon keeps things from tasting like grandma’s fruit salad. The optional pineapple and parsley are your pretty sprinkles on top.
Instructions
- Prep the carrots: peel, then shred them using a box grater or a julienne peeler until you’ve got about 4 cups worth.
- Plump the raisins: if you’re feeling fancy, soak them in a few tablespoons of warm water or orange juice for 5 minutes until they’re plump like a tiny grape on vacation.
- Make the dressing: in a small bowl, whisk together yogurt, mayonnaise, honey, lemon juice, Dijon, salt, pepper, and cinnamon (if using) until smooth.
- Combine the salad: in a large bowl, toss the shredded carrots with raisins, nuts, parsley, and pineapple (if using).
- Toss with dressing: pour the dressing over the carrot mixture and toss until everything is evenly coated. You should see a glossy, delicious mess.
- Chill briefly: refrigerate for 15–30 minutes to let flavors mingle and to keep it nicely cold for serving.
- Serve and smile: spoon onto a platter or into bowls, and garnish with a little extra parsley or chopped nuts if you’re feeling fancy.
That’s your side, ready to mingle with turkey, stuffing, and gravy. Bonus points if you sneak a bite while the family debates which pie deserves a crown.
Good to Know
Make-ahead tip: keep the dressing separate and combine just before serving if you’re worried about sogginess.
Storage tip: this salad will keep for 2–3 days in the fridge. If the dressing breaks a little, give it a quick whisk and you’re back in business.
Tips
For a dairy-free version, swap in coconut yogurt and omit the mayonnaise. It still hits the same tangy-sweet notes, minus the dairy drama.
Variations
Here are a few crowd-pleasing twists you can try without turning this into a science experiment:
- Add 1/4 cup shredded coconut and a splash of orange juice for a tropical vibe.
- Swap raisins for dried cranberries and add a pinch more honey for balance.
- Stir in a handful of finely chopped apples for extra crunch and sweetness.
- Use Greek yogurt plus a splash of orange zest for a brighter dressing.
Serving Suggestions
- Pair with roasted turkey, mashed potatoes, and cranberry sauce for a classic plate.
- Serve in small bowls at a potluck — it travels well and looks festive.
- Top with an extra handful of chopped nuts right before serving for an extra crunch.
