Baby carrot and raisin salad

Baby carrot and raisin salad recipe videos

Baby carrot and raisin salad is a simple, sweet-and-crunchy side dish popular in American home cooking and potlucks. It typically features shredded or julienned carrots, sweet raisins, and a creamy dressing made from mayonnaise or yogurt, often with a hint of lemon juice or sugar. It's a staple of casual, comforting meals and is especially common in the Midwest and Southern United States.

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🍽️ Nutrition at a glance

This salad is primarily a source of carbohydrates from the natural sugars in carrots and raisins, with minimal fat and protein unless a creamy dressing is used. It provides a good amount of dietary fiber, vitamin A (from carrots), and some iron and potassium. A typical 1-cup serving generally ranges from 150 to 250 calories, depending heavily on the amount of added sugar and dressing.

Nutrition breakdown

Calories	110 kcal
Protein	1.5 g
Carbs	26 g
Fat	0.5 g
Fiber	4 g
Sugar	20 g
Sodium	60 mg
Vitamin A	10500 IU (210% DV)
Vitamin C	8 mg (13% DV)
Potassium	380 mg (11% DV)
Vitamin K	15 mcg (19% DV)
Iron	1.5 mg (8% DV)
Calcium	50 mg (5% DV)
Magnesium	25 mg (6% DV)
Vitamin B6	0.15 mg (9% DV)

Per 1 cup (200 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this dish is a classic example of a 'retro' American potluck salad, reflecting a mid-20th-century preference for combining fresh vegetables with sweet, preserved fruits. Nutritionally, it's an interesting contrast: it offers the fresh, crunchy benefits of raw carrots alongside the concentrated, quick-energy sugars of raisins, making it a naturally sweet side that can serve as a healthier alternative to heavier, cream-based salads.