Every picnic, potluck, or holiday table needs a colorful and crunchy carrot salad recipe.
Freshly shredded carrots and dried cranberries are blended in a lemon mayonnaise dressing with just a pinch of salt.
This salad is perfect for BBQs and picnics. It stays crisp and crunchy longer than lettuce-based salads.
Crunchy Carrot Salad
- Make this carrot salad recipe with five simple ingredients for a healthy and quick side dish.
- Carrot salad is a budget-friendly side to a savory pot roast or a holiday ham.
- Mix and match the ingredients for a more colorful or crunchy salad.
Ingredients and Variations
Carrots: Shred carrots with a box shredder, or food processor, or slice them thinly with a mandolin into long strips for a delicate look. Peeling them is up to you!
Cranberries: Dried cranberries provide color and sweetness, but raisins, currants, or any dried fruit can be used instead.
Dressing: A little bit of mayo will bring all the flavors together. Miracle whip salad dressing is another switch that will make carrot salad even tangier.
Variations: Shredded cabbage, chopped beets, sliced cucumbers, chopped apples, toasted pecans, drained crushed pineapple, peas, or sundried tomatoes will add fresh color and flavor to carrot salad.
How to Make Carrot Salad
- Combine all ingredients in a large bowl, as directed in the recipe below.
- Cover and refrigerate.
- Season to taste before serving.
Tips for Shredding Carrots
Three methods for shredding carrots:
- Box Grater: Scrub and cut both ends off the carrots. Shred them using the larger size hole on the box grater.
- Mandolin: Refer to the box grater method, however, be careful to use the “cut glove” that comes with the mandolin as they can be extremely sharp.
- Food Processor: Scrub and cut both ends off the carrots, then cut the carrots into 3-inch pieces. Use the shredding blade on your food processor and pulse until shredded.
Storing Carrot Salad
Carrot salad can be made up to two days ahead so all it needs is a quick toss and it’s ready to serve.
Leftover carrot salad can be kept in a covered container in the refrigerator for up to three days. Give it a quick stir and a fresh squirt of lemon juice before serving again.
Tuck carrot salad into a pita pocket or wrap for a vegetarian meal-to-go or add leftover chicken for a protein-based wrap.
More Summer Salads
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Carrot Salad
Equipment
Ingredients
- 1 pound carrots shredded (about 5-6 medium carrots)
- 1 cup dried cranberries
- 3 Tablespoons mayonnaise
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt plus more to taste
Instructions
- In a large bowl combine shredded carrots, dried cranberries, mayonnaise, lemon juice, and salt.
- Refrigerate for 1 hour. Taste, season with salt as desired, and serve.
Notes
- Raisins or dried currents can be used instead of cranberries
- Carrot salad can be served immediately but is preferred if it’s chilled.
- Leftovers will keep in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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