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This Carrot Salad is lightly sweet, with the perfect amount of crunch, and makes the perfect addition to a potluck or brunch. Everyone will ask you for the recipe after they try it!

carrot salad in glass bowl with spatula

Carrot salad is an easy one-bowl recipe that takes about 20 minutes to stir together. It’s my go-to recipe for bringing to Easter brunch, or any Spring or Summer potluck.

How Do You Make a Carrot Salad?

To make this salad, you’ll start by stirring together the dressing ingredients in the bottom of a large bowl. Then you’ll just have to shred the carrots, chop up some green onions and fresh parsley, and stir everything together! It doesn’t get much easier than that.

carrot salad dressing and veggies in bowl

This salad is lightly sweet and tangy on its own, and I often serve it without any extra toppings, but when I’m serving it for company I like to add raisins and pecans, for extra sweetness and crunch. They add another layer of texture and flavor!

You can add any other toppings you like and have on hand, too. I think dried cranberries and maple glazed walnuts would make a nice addition for a holiday salad.

How Do You Shred the Carrots?

You can use a box grater or food processor with a shredding blade to shred the carrots for this salad. I tend to use a box grater most often, because I hate to wash my food processor more than I have to, but if you make a double-batch of this salad (using 2 pounds of carrots) that’s when I would probably turn to a machine for help. (You can also use a salad shooter if you have one!)

carrot salad ingredients and box grater with shredded carrots

I’ve found that freshly grated carrots work much better in a salad like this, when compared to store-bought shredded carrots. When you buy a bag of shredded carrots, they are typically thicker in texture so that they won’t turn brown in the bag, and they tend to be on the dry-side.

If you do use store-bought shredded carrots, you may want to add more dressing and let them marinate longer to soak-up the moisture.

How Long Will it Last in the Fridge?

Thanks to the lemon juice in this recipe, I’ve found that this carrot salad will keep well in the fridge for 2 to 3 days. Freshly shredded carrots can start to turn brown around the edges after that, so if you want to make this ahead of time for a party, I would make it the night before you plan on serving it.

It’s also important to note that flavors tend to mellow as they sit in the fridge, so be sure to taste the salad before serving it. You might want to brighten up the flavor with a little more salt, or an extra squeeze of fresh lemon juice.

crushed pecans and raisins added to the carrot salad

I recommend that you wait to add the pecans on this salad if you plan on making it in advance. They will soften in the fridge overnight, so I prefer to add them right before serving, instead, so they stay nice and crunchy!

More Popular Salad Recipes

If you want some other ideas to use up the ingredients in your kitchen, try one of these. They all make an excellent dish to bring to a party!

carrot salad in glass bowl with tongs

carrot salad in glass bowl with spatula

Sweet & Crunchy Carrot Salad

4.91 from 11 votes
This Carrot Salad is quick and easy to prepare, and makes the perfect recipe to bring to a potluck. I love the addition of raisins and crunchy pecans!
prep20 mins cook0 mins total20 mins


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon spicy brown mustard
  • 2 teaspoons pure maple syrup (or honey)
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper
  • 1 pound carrots , peeled and shredded (about 4 heaping cups)
  • 2 green onions , chopped (light green and white parts)
  • 1 handful fresh parsley , chopped (about 1/4 cup packed)
  • 1/2 cup raisins (optional)
  • 1/2 cup pecans , roughly chopped (optional)


  • In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
  • Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
  • Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.



I use maple syrup in this recipe to keep it vegan, but feel free to use honey if you prefer.


Calories: 177kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 394mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12726IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg
Course: Salad
Cuisine: vegan
Keyword: carrot salad
Nutrition information is for 1 serving of 6; roughly 1 cup of salad. Nutrition information is an estimate and not a guarantee. For more accurate results, use the nutrition labels on the back of your ingredients and an online nutrition calculator.

If you try this recipe, please leave a comment below letting me know how it turns out for you. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

Reader Feedback: What’s your favorite salad to bring to a party?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. Excellent. Wanted a fresh side for Thanksgiving and found this recipe. Perfect. Would not change one thing except lightly toasting the pecans before adding. Thank you Megan.