This post may contain affiliate links. Please read our disclosure policy.
When the weather turns hot in Phoenix, salads become the foundation of my cooking rather than an afterthought. Not just green salads—vegetable salads of all kinds, particularly the ones that can sit in the refrigerator for a few days and get better as the flavors meld. This is exactly that kind of salad.
I found this recipe while thumbing through one of my old WW cookbooks — from back before PointsPlus, which tells you how long it has been around — and made it the same afternoon because I already had everything on hand. Shredded carrots, raisins plumped in warm water, chopped walnuts, scallions, celery, and a simple oil-vinegar dressing with just a touch of honey mustard. I bumped up the vinegar a bit and skipped the green bell pepper that the original called for, which felt like a more natural fit for our tastes.
It’s ready in 15 minutes and the leftovers—if there are any—are perfectly good for several days.
Table of Contents
- Why I Love This Recipe
- Ingredients and Substitutions
- How Many Calories and WW Points in this Walnut and Raisin Carrot Salad?
- How to Make Carrot Salad with Raisins and Walnuts
- Tips for Success
- Storing
- Carrot Salad with Raisins and Walnuts (WW Friendly) Recipe
- Frequently Asked Questions
- More Easy WW Friendly Salads and Sides
Why I Love This Recipe
- 15 minutes, no cooking — shred, toss, done
- 86 calories and 2 WW Points per generous ½-cup serving
- Makes 4 servings — great for the week ahead; holds well in the fridge
- Naturally sweet (affiliate link) and crunchy — the raisins, walnuts, and shredded carrots cover all the texture bases
- Flexible — easy to adjust the dressing and add-ins to suit your taste
Ingredients and Substitutions
- Shredded carrots — 2 cups. A box grater (affiliate link) on the large-hole side works perfectly. Pre-shredded carrots from the bag are a convenient shortcut and work just as well.
- Dark raisins — ¼-cup, soaked briefly in warm water to plump them. Don’t skip the soaking — it makes a real difference in texture and releases some sweetness into the reserved soaking water, which goes into the dressing. Golden raisins or dried cranberries work as swaps.
- Walnuts — ½-ounce, coarsely chopped. Pecans are a good alternative. Toasting them lightly in a dry pan deepens the flavor, though it’s not necessary.
- Green onion (scallions) — 2 tablespoons chopped. Adds a mild onion flavor without overpowering the sweetness of the carrots and raisins.
- Celery — 2 tablespoons chopped. Adds crunch and freshness.
- Green bell pepper — 2 tablespoons, optional. I leave it out. If you like the crunch and color it adds, include it.
- Apple cider vinegar — 1–2 tablespoons to taste. Start with 1 tablespoon and add more if you want more brightness. Red wine vinegar works too.
- Olive oil — just 1 teaspoon, enough to round out the dressing without weighing it down.
- Honey mustard — ½-teaspoon. Adds a subtle sweetness and helps emulsify the dressing. Dijon with a small drizzle of honey is a good substitute.
How Many Calories and WW Points in this Walnut and Raisin Carrot Salad?
According to my calculations, each serving has 86 calories and 2 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 PointsPlus (Old plan)
How to Make Carrot Salad with Raisins and Walnuts
Step 1: Place the raisins in a small bowl (affiliate link) with ¼ cup warm water and set aside to soak for about 10 minutes while you prep everything else.
Step 2: In a medium bowl, toss together the shredded carrots, walnuts, green onion, celery, and bell pepper (if using).
Step 3: Drain the raisins, reserving 1 tablespoon of the soaking water. Add the raisins and reserved water to the carrot mixture.
Step 4: Add the vinegar, olive oil, and honey mustard. Toss well until everything is combined and evenly coated.
Step 5: Taste and adjust—more vinegar for brightness, a pinch of salt and pepper to finish. Refrigerate until ready to serve.
Tips for Success
- Soak the raisins. It takes 10 minutes and plumps them from chewy to soft and juicy. The reserved soaking water adds a little sweetness to the dressing.
- Taste and adjust the dressing. The balance of vinegar, mustard, and salt is a matter of preference. Start with the stated amounts, taste, and add from there.
- Make it ahead. This salad benefits from at least 30 minutes in the refrigerator for the flavors to meld. Made the night before, it’s noticeably better.
- For an attractive presentation, serve on a platter lined with lettuce or cabbage leaves. Or, as Martha does, just put it in a bowl—it tastes exactly the same.
Storing
Refrigerate in a covered container for up to 4 days. The carrots stay crisp and the flavors deepen over time. Give it a stir before serving as the dressing settles to the bottom.
If you’ve made this Crunchy Carrot Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Carrot Salad with Raisins and Walnuts (WW Friendly)
Equipment
Ingredients
- 1/4 cup dark raisins
- 2 cups shredded carrots
- 1/2 ounce walnuts, coarsely chopped
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 2 tablespoons chopped green bell pepper (I left this out)
- 1-2 tablespoons apple cider vinegar (to taste)
- 1 teaspoon olive oil
- 1/2 teaspoon honey mustard
- Salt and pepper to taste
Instructions
- In a small bowl (affiliate link) combine the raisins and 1/4 cup warm water and set aside to soak.
- In a medium bowl toss together the carrots, walnuts, green onion, celery and bell pepper, vinegar, oil and mustard. You’ll want to stir and toss well so everything is well combined.
- Drain the raisins, reserving 1 tablespoon of the water.
- Add the raisins and reserved water to the carrot mixture. Toss again.
- Taste and adjust the seasoning adding salt, pepper and/or additional vinegar or mustard to taste.
- Refrigerate until ready to serve.
Notes
(Must be logged into WW on smartphone or tablet.) 2 PointsPlus (Old plan) Exchanges: 1/2 fat, 1 vegetable, 1/2 fruit
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Weight Watchers Simply Light Cooking (affiliate link).
Frequently Asked Questions
Can I use pre-shredded carrots?
Yes—the bagged pre-shredded carrots work perfectly and save prep time. Just make sure they’re fresh and not dried out.
Do I have to soak the raisins?
No, but I recommend it. Unsoaked raisins are chewier and the salad feels less cohesive. The 10-minute soak makes them plumper and juicier, and that little bit of reserved sweet water is worth having in the dressing.
Can I add other ingredients?
The original recipe included green bell pepper—I leave it out, but it adds color and crunch if you like it. A handful of sunflower seeds or pumpkin seeds in place of walnuts is another good variation.
