Shredded Carrot Salad

carrot salad with raisins and pecans served in a colorful bowl with a fork.

Shredded Carrot Salad

Course: Salad

Cuisine: vegan

Keyword: carrot salad, shredded carrot salad

Prep Time: 20

Cook Time: 0

Total Time: 20

Servings:

Calories: 175kcal

Author: Megan Gilmore

The first time I tasted this shredded carrot salad, I thought I might eat half the bowl before it even reached the table. The texture from the shredded carrots, chewy raisins, and crunchy pecans is irresistible! Tossed in an easy lemon dressing, it's prepped in about 20 minutes and can be made ahead for a holiday meal.

Print Recipe Add to Collection

US Customary - Metric

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon spicy brown mustard
2 teaspoons honey (or maple syrup)
fine sea salt and black pepper
1 pound carrots (see notes)
2 green onions , chopped (light green and white parts)
1 large handful fresh cilantro , chopped
½ cup raisins
½ cup pecans , roughly chopped

Instructions

In a large bowl, combine the olive oil, lemon juice, mustard, honey, and a ¼ teaspoon each of salt and ground black pepper. Stir well.
Peel the carrots, then use the largest holes on your box grater to shred them. I usually need to shred about 5 large carrots to get 1 pound. (I measure them after shredding; you may need 1.25 pounds to get 1 pound shredded.) Add the carrots to the bowl of dressing and stir well.
Next, add the green onions, cilantro, raisins, and pecans. Stir well, then refrigerate the bowl and let the salad marinate for at least 30 minutes before serving. The dressing will soak into the carrots, making the salad more flavorful.
Before serving, stir the salad again, then taste and make any necessary adjustments. You can add an extra squeeze of lemon juice for a brighter flavor, or another pinch of salt to boost the overall taste. (Or add honey for a sweeter flavor.) Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Video

Notes

Nutrition information is for approximately 3/4 cup of salad. This information is automatically calculated, so it's an estimate, not a guarantee.

Vegan Note: Make this recipe vegan by swapping maple syrup or agave for the honey.

Update Note: This recipe was updated in 2025 to use cilantro as the fresh herb, replacing parsley. This was due to reader feedback, but if you have fresh Italian parsley on hand, that will work here, too.

Nutrition