Carrot, Raisin & Mint Salad

Carrot, Raisin, & Mint Salad | Print

Carrot, Raisin & Mint Salad

Everyone I know and/or cook for seems to have carrots in their refrigerator.  They last such a long time in the fridge.  Here’s a healthy and easy recipe to make from ingredients you most likely have hanging around already.  Grate the carrots with a cheese grater or toss them in your food processor.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Category: Side Dish
  • Method: Oven
  • Cuisine: International


  • 3 large carrots, peeled & grated
  • 1/3 cup raisins
  • zest from 1 lemon
  • 2 Tbsp lemon juice
  • 2 Tbsp e.v. olive oil
  • 1/2 cup walnuts, toasted & chopped
  • 1/3 cup fresh mint, chopped & divided
  • 1/4 tsp sea salt
  • pinch black pepper


  • Preheat oven to 350F.  Line a baking sheet with parchment or aluminum foil.  Lay the walnuts out evenly and bake for ~ 6-8 minutes or until fragrant.  Remove from sheet, set aside and cool.
  • Combine carrots, raisins, walnuts, olive oil, lemon zest & juice, sea salt, and black pepper in a large bowl.  Mix and gently fold in 1/4 cup of sliced mint, leaving a couple Tablespoons for garnish.
  • Add sea salt to taste.  Garnish with any leftover mint.  Happy Eating!  Beckie


  • Don’t want to turn the oven on?  Skip this step and throw the walnuts in your salad raw.
  • It’s hard to tell when walnuts are toasted.  Let your nose & your tastebuds be your guide as to when they are done and make sure not to burn them (which is hard to tell by sight with toasted walnuts).


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Keywords: Carrots, Salad, Side, Vegan, Vegetarian, Paleo, Whole 30, Gluten Free, Dairy Free

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Carrot, Raisin & Mint Salad

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