Every picnic, potluck, or holiday table needs a colorful and crunchy carrot salad recipe.

This salad is perfect for BBQs and picnics. It stays crisp and crunchy longer than lettuce-based salads.

mixing Carrot Salad ingredients

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.
carrots , lemon , cranberries , mayonnaise , salt with labels to make Carrot 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.

ingredients in a bowl to make Carrot Salad

How to Make Carrot Salad

  1. Combine all ingredients in a large bowl, as directed in the recipe below.
  2. Cover and refrigerate.
  3. Season to taste before serving.
fork of Carrot Salad

Tips for Shredding Carrots

Three methods for shredding carrots:

  1. Box Grater: Scrub and cut both ends off the carrots. Shred them using the larger size hole on the box grater.
  2. 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.
  3. 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.

Have Extra?

If you have more carrots than you need, freeze them in zippered bags for up to four months and you can use them in a creamy coleslaw or a fun egg roll in a bowl.

plate of Carrot Salad

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.

close up of Carrot Salad

More Summer Salads

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mixing Carrot Salad ingredients
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Carrot Salad

Carrot salad is a bright and simple recipe with fabulous flavors.
Prep Time 15 minutes
1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Candace


  • 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


  • 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.


  • 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. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 141 | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 195mg | Potassium: 254mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12634IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 0.3mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Salad
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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