Raisin, Rice and Carrot Salad

Total Time
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition


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


Most Helpful

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]

Sydney Mike July 18, 2010

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