Search thousands of recipes reviewed by home cooks like you.

Carrot and Raisin Salad II

Carrot and Raisin Salad II

  • Prep

  • Ready In

LINDA W.

This is a recipe I made way back in sixth grade home economics class and it's still a favorite!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KayT28
96
4/23/2005

This was exactly what I was looking for! The only change I made was to add a 20-ounce can of drained pineapples tidbits. This was good the first day (after 5 hours in the fridge), but it was SUPERB the next day after all the flavors had melded together nicely. I can't believe how easy this was. My husband did think it was too sweet (maybe this was because of the pineapples), so next time I will omit the tablespoon of sugar. Just as a side note, the recipe says it's 4 servings, but it is easily double that and then some.

BBFITZ
48
9/10/2003

Initially when I tasted this salad just after making it I didn't like it, too much mayo flavor but after putting in the fridge for several hours it was delicious. All the flavors blended and it was yummy. I also used light mayo and light sour cream. This recipe is a keeper, have made it twice already this week.

JuiceMom
39
6/9/2005

I thought the sour cream gave a it a nice richness, but the sugar made it too sweet. Carrots and raisins are sweet enough, the sugar is not needed. I'll make this again, but just skip the sugar.