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Carrot, Raisin, and Cheese Salad

Easy to make, delicious to eat — with everyday ingredients! Carrot, raisin, and cheese salad puts a new spin on the carrot salad you've known since childhood. The raisins add sweetness, the cheese a little note of savoriness. This salad takes hardly any time to make, and the ingredients are in everyone's fridge. It's great for the everyday menu, and if you swap the mayonnaise for sour cream, it fits right into kids' meals as well as the diet of anyone trying to lose weight. You can also serve it as a festive dish by layering all the ingredients in a clear salad bowl.

katushafinAuthor avatar
Recipe author
Carrot raisin cheese salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 7 g
Fats 22 % 7 g
Carbohydrates 56 % 18 g
157 kcal
GI: 22 / 78 / 0
    1. Let's start by preparing the raisins. It's best to use a seedless variety. Rinse them thoroughly and soak them in hot water for 10–15 minutes. Then tip the raisins into a sieve, let the water drain, spread out a paper towel, and lay the raisins on it in a thin layer so the excess moisture is absorbed into the paper. 2. Now for the carrot. Wash it, peel it, and grate it. The size of the grater doesn't matter here — you can use a coarse or a medium one; I used a julienne (Korean-carrot) grater. 3. Time for the cheese. It needs to be grated too. Here it's better to use a finer grater, or the taste of the cheese will overpower everything else. 4. Now combine all the ingredients and dress the salad. 5. Speaking of dressing — it's a matter of taste whether you prefer mayonnaise or sour cream. Mayonnaise makes it sharper, sour cream more delicate. Oil, I think, isn't suitable at all for this recipe. With homemade mayonnaise, the salad will be even healthier. 6. You don't have to salt the salad — the saltiness of the cheese is enough. 7. Our dish is ready; transfer it to a salad bowl and serve. 8. You can also make a festive version of the salad. To do this, layer the ingredients in a salad bowl in this order: first the carrot, spread a layer of mayonnaise over it, then the raisins (no need to spread those), then the grated cheese, which you also top with mayonnaise. In this case it's better to use more cheese and grate it on a medium grater. Let the salad rest for a couple of hours in the refrigerator, garnish to taste, and serve.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Sovetsky cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese 50% fat content - 400  kcal/100g
  • Chester cheese 50% fat content - 363  kcal/100g
  • Edam cheese 40% fat content - 340  kcal/100g
  • Cheese with mushrooms 50% fat content - 395  kcal/100g
  • Emmental cheese 45% fat content - 420  kcal/100g
  • Gouda cheese 45% fat content - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep's milk, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Full-fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyère cheese - 396  kcal/100g
  • Raisins - 280  kcal/100g
  • Sultanas - 279  kcal/100g

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