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    You are in: Home / Recipes / Raisin, Rice and Carrot Salad Recipe
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    Raisin, Rice and Carrot Salad

    Raisin, Rice and Carrot Salad. Photo by JanuaryBride

    1/1 Photo of Raisin, Rice and Carrot Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    JanuaryBride's Note:

    A light, refreshing salad from the California Raisin website; definintely a make-ahead recipe as it gets better on day 2 and 3. I think it would be grand made with wheatberries and served as a main course! NOTE: I made this using low fat mayo and fat free buttermilk and my dressing was too thin, so I had to add an extra tbsp of mayo to thicken it up. And next time, I will add some apple cut into small matchsticks.

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    Serves: 4



    Units: US | Metric


    1. 1
      Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
    2. 2
      Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
    3. 3
      Chill thoroughly, preferably at least 24 hours if possible.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on July 18, 2010


      I used regular mayo along with a reduced fat buttermilk, that that worked fine for me! Also took your suggestion & included some thin apple sticks from a fresh Fuji apple! You have a great tasting salad here, & a definite keeper recipe ~ Thanks for sharing it! [Made & reviewed for the VIP in the Vegetarian/Vegan Recipe Swap 24]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raisin, Rice and Carrot Salad

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 161.4
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 0.5 g
    Cholesterol 2.5 mg
    Sodium 90.4 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 2.4 g
    Sugars 14.6 g
    Protein 2.5 g

    The following items or measurements are not included:


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