Carrot Salad

published Jul 14, 2021
summer
Carrot Salad

This mayo-dressed, raisin-studded salad is a simple mix of kitchen staples, making it the easy, delicious cookout side you need.

Serves4 to 6

Makesabout 4 cups

Prep20 minutes

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julienned carrots in a bowl, tossed with some other ingredients and made into a salad.
Credit: Meleyna Nomura
Carrot Salad

Carrot salad has many variations, but this classic version is absolutely essential at backyard get-togethers. Dressed in creamy mayo and studded with sweet currants, this light and bright salad — a cousin to coleslaw — is the easy, delicious cookout side you need. And it comes together with just a handful of kitchen staples.

The Best Mix-ins for Carrot Salad

Carrot salad mix-ins vary, but most tend to include things like raisins, apples, and pineapple. This version keeps things sweet and simple with the addition of currants. These tiny dried grapes distribute nicely throughout the shredded carrots, providing small bursts of sweetness to each bite. If you can’t find currants, feel free to reach for raisins.

Because the base of this salad skews naturally sweet, a balanced dressing is important. Creamy mayo is brightened with apple cider vinegar and whole grain mustard, with a touch of sugar and a splash of Worcestershire sauce for depth. Chives add color and a subtle savoriness to round everything out.

What’s the Easiest Way to Shred Carrots for Salad?

Using the shredding disc in your food processor is the fastest, easiest way to shred carrots for salad. Using the food processor allows you to apply significant pressure as you push them down the feeding tube, leaving you with longer shreds than you can get with a box grater and giving the salad a toothsome, satisfying texture. A box grater also takes more time, and some elbow grease. But this salad is so simple, it comes together in a snap no matter which method you choose.

Can I Make This Carrot Salad Ahead of Time?

You can certainly make this salad ahead of time, but the carrots will start to release their juices when tossed with the dressing, which will cause the salad to get watery after a couple of hours. If you need to prepare it ahead, shred the carrots, mix up the dressing, and store them covered in the refrigerator separately. Mix them together once you’re closer to serving.

Carrot Salad

This mayo-dressed, raisin-studded salad is a simple mix of kitchen staples, making it the easy, delicious cookout side you need.

Prep time 20 minutes

Makes about 4 cups

Serves 4 to 6

Nutritional Info

Ingredients

  • 1/4 to 1/3 cup

    mayonnaise

  • 1 tablespoon

    apple cider vinegar

  • 1 teaspoon

    granulated sugar

  • 1 teaspoon

    whole grain mustard

  • 1/2 teaspoon

    Worcestershire sauce

  • 1/4 teaspoon

    kosher salt

  • 1 pound

    carrots (4 to 6)

  • 1/2 bunch

    fresh chives

  • 1/4 cup

    currants, or 1/3 cup raisins

Instructions

  1. Place 1/4 cup (for a lightly dressed salad) or 1/3 cup (for a creamier salad) mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon whole grain mustard, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon kosher salt in a large bowl and whisk until smooth.

  2. Trim and peel 1 pound carrots. Shred in a food processor fitted with the shredding disc: Cut the carrots crosswise into pieces about the width of the feeding tube (this creates longer shreds). Working in batches, place the carrots sideways in the feeding tube and process into shreds (about 4 cups). Transfer to the bowl with the dressing. (Alternatively, grate on the large holes of a box grater into a large bowl.)

  3. Finely chop 1/2 bunch fresh chives until you have 2 tablespoons, plus more for garnish if desired. Add the chives and 1/4 cup currants or 1/3 cup raisins to the carrots. Mix gently with a fork until evenly coated with the dressing. Garnish with more chopped chives if desired.

Recipe Notes

Make ahead: The dressing and carrots can be prepared up to 1 day ahead and refrigerated separately. Mix together right before serving.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.