carrot salad for kids to love

carrot salad

Happiness for me is green carrot tops peaking out of my grocery bag, bouncing along with each step I take. Fresh carrots are so much more tasty that the shaped and bagged variety. I hope this new generation will get acquainted with the real thing, maybe even pull a few out of the garden and eat while the top is still attached. This salad is a nice addition to a picnic lunch, as it keeps well and is a cinch to make. The cider vinegar and honey in the dressing, and apples and raisins in the salad make this version kid-friendly. 

carrot raisin salad

Serves: 4
Cooking Time: 15 minutes


  • 2 tablespoons sesame seeds, toasted
  • 2 cups shredded carrots
  • ½ cup golden raisins, softened
  • 1 Granny Smith apple, cored and shredded
  • dressing:
  • ¼ cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil



Place raisins in small bowl and cover with ½ cup hot water. Allow to sit 5 minutes, drain.


Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.


Mix toasted sesame seeds, carrots, raisins and shredded apple together in a bowl.


Whisk lemon juice, vinegar, honey, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

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1 Comment

  • Reply
    Carol Buchan
    June 24, 2018 at 2:05 am

    Thanks Patti, I really appreciate all of you feedback. Typos so easily slip by.

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