Simple carrot salad recipe that you can change to suit your family's
Planned Kids Cooking Curriculum
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Shred carrots. Add to serving bowl. Stir in raisins. Add mayonnaise
and plain yogurt. Stir to combine.
**You can add other shredded vegetables like cabbage.
Fruity Carrot Salad
2 Cups shredded carrots
1/4 Cup coconut
handful of craisins
Add carrots, coconut and craisins together in serving bowl. Drizzle
with honey and toss to coat.
Vegetable Shredded Salad
Add ingredients to serving bowl. Drizzle with olive oil and salt and
Other ideas for a basic carrot salad
Add Craisins in place of raisins.
Add a sprinkle of ginger.
Add 1/2-1 teaspoon sugar or honey.
Add chopped pineapple.
Add shredded coconut.
Boil carrots in orange juice for more flavor and more tender
Serve warm or cold.
Add a dash of hot sauce.
Use olive oil and lemon juice in place of mayo and yogurt.
Hawaiian Carrot Salad
4 Cups shredded carrots
large can pineapple tidbits in juice, drain and save juice*
1/2 cup raisins
1/2 cup shredded coconut
1 cup mayonnaise
1 cup almonds, cashews or peanuts (add right before serving)
Place shredded carrots, pineapple, raisins and coconut in serving
bowl. In a glass or measuring cup stir together mayonnaise and
pineapple juice*. Pour over carrot salad and chill. Before serving
1 Cup grated carrot
1 Tablespoon peanut butter
1 Cup canned pineapple
Mix all ingredients together. Tastes better if served chilled.
Cucumber, Carrot & Sprouted Mung bean salad
by Aparna S. (San Diego)
Kids love this simple carrot salad recipe. Its colorful &
At the same time, its extremely healthy & a rich source of
Vitamin A, C, fiber & antioxidants.
Kids could also help you make this salad.
Its my own creation. I would be happy if you could also try it &
let me know your feedback.
1 Cup sprouted mung beans
1 Cup chopped cucumber
1 Cup grated carrot
1/4 cup finely chopped cilantro
1/4 cup pomegranate seeds(optional)
1 table spoon Top Ramen noodles, crushed (or any noodles)
½ tea spoon grated ginger
1 teaspoon lemon juice
1 teaspoon sesame seeds
½ teaspoon olive oil
Salt & pepper to taste
In a big bowl, mix sprouted mung, cucumber, carrot, ginger,
cilantro, pomegranate seeds & lemon juice.
Add salt & pepper to taste.
Mix well & keep aside.
Now roast the noodles along with sesame seeds.
Add this roasted mixture in the bowl and mix together.
At last add olive oil.
Mix well & the salad is ready to eat.
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