Carrot and Raisin Salad

This is one of those forgotten dishes from the early 1980s, but I can honestly tell you that when the Charles E. Bennett Elementary School cafeteria ladies served it with our lunches, I was ecstatic. It was sweet, creamy, and crunchy. But I’m sure it was loaded with regular mayonnaise and refined sugar. So if you are a big fan of Salad recipes you will like this recipe. So here’s a healthier take on a cafeteria classic:

Carrot and Raisin Salad

Note that pre-shredded carrots can be rather long and awkward to eat, especially if you’re on a date. So I recommend chopping the carrots a bit more with a hand chopper so you won’t have orange strands hanging out of your mouth when you’re discussing romantic topics like the new Underworld movie or The Outer Limits marathon on the Chiller channel. Of course, for fun, you could leave them long and position them to look like fangs.

Carrot and Raisin Salad


  • 1/3 c. Vegenaise
  • 2 Tbsp. unsweetened organic applesauce
  • 3 Tbsp. flax or almond milk
  • 1 Tbsp. organic cane sugar
  • 1-10 oz. bag of shredded organic carrots
  • ½ c. organic raisins
  • 1 tsp. fresh thyme leaves (optional)


In a mixing bowl, blend together the Vegenaise, applesauce, milk, and sugar. Add carrots and raisins. Chill in the refrigerator an hour or two before serving.

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