Carrot-Raisin Salad (Bunny Salad)

Carrot-Raisin Salad (Bunny Salad)

12 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
Recipe by  Vanessa

“This is great for Easter, but we love it anytime! My kids love making and eating 'Bunny Salad', and they have no idea they are voluntarily ingesting veggies. =)”

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Adjust Servings

Original recipe yields 6 servings



  1. Stir the carrots, apples, celery, lemon juice, raisins, yogurt, walnuts, and cinnamon together in a mixing bowl until evenly blended. Refrigerate 1 hour before serving.

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Reviews (12)

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Sarah Jo

Sarah Jo

I use green apple and I soak the raisins in hot juice and drain well before adding to the salad. This is also good with sour cream with a little vanilla flavoring stirred in. My kids like this as a breakfast salad, I like it wrapped in leftover ham.



I made this for my 3-year old for lunch today and she said it was too "spicy", so yup, the cinnamon's a bit over-kill. Otherwise, I followed the recipe w/ the exception of using 1 c. of thinly-sliced baby carrots, toasting the walnuts, and only using 1 apple. It's a great recipe (and we love the name "Bunny Salad"), so we'll definitely make it again, but decrease the cinnamon, and maybe sub plain or Greek yogurt for vanilla, and up the celery to more than 1 stalk.



We loved this recipe! Based on other reviews I added only a teaspoon of cinnamon and used craisins instead of raisins. It was a hit at Thanksgiving this year.

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Amount Per Serving (6 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 54 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Carrot Salad Delight


next recipe:

Thanksgiving Carrot Salad