The Washington Post

Carrot and Raisin Salad

Carrot and Raisin Salad 1.000
KidsPost May 22, 2008

Kids: Use a box grater to shred the carrots. Be very careful with the shredder, or get an adult to do it.

For best flavor, let the salad rest at room temperature for 30 minutes before serving.

Servings: 1
  • 2 large carrots, trimmed, peeled and shredded
  • 1/2 cup raisins
  • 1/4 cup walnut pieces (optional)
  • 1/4 cup prepared honey mustard dressing


Combine the carrots, raisins, walnuts (if using) and dressing in a medium bowl; mix well and let the mixture sit for about 30 minutes at room temperature before serving.

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Recipe Source

Adapted from "Recipes Fit for Kids: Fun and Healthy Food for the Whole Family to Enjoy," a pamphlet printed by Kaiser Permanente of Georgia in 2006.

Tested by Kerry Tousignant.

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Nutritional Facts

Calories per serving (without walnuts, using dressing recipe from 427

% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 3g 15%

Cholesterol: 7mg 2%

Sodium: 312mg 13%

Total Carbohydrates: 75g 25%

Dietary Fiber: 6g 24%

Sugar: n/a

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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