This hit the spot for a side dish with our BBQ!.. I had to make a few substitutions due to what I had on hand. I used pecans in place of the walnuts and brown sugar, which I didn't measure, but was probably a couple tsp... I added a little extra shredded coconut too, but I think that's what makes this dish a 5 star! Tastes best when really cold!

I liked it better than straight mayo based carrot salad, but it was still bland.

I've been craving carrots lately, so I used my Pampered Chef chopper and chopped up some baby carrots I had on hand, added raisins and sunflower nuts (1/2 cup) and then used your dressing recipe. Delicious! Can't wait to try again with coconut; I normally have it in my pantry but no luck today :(

I made this as a side dish for the adults at my son's 8th birthday party and the grown ups who actually tried it raved about it. I give it a four because not many people cared to try it. I myself found it delicious and would definately make it again for myself and my family but not for gatherings. Maybe I will play a little with the presentation to create more appeal.

The mayo and sour cream are a bit heavy (although easy to adjust to taste), but the addition of coconut is great! I grated some fresh ginger into mine for a little extra tang.

GREAT recipe! I doubled it, using fresh carrots from the local farm market. I used 1/2 cup fat free mayo and 1/2 cup low fat mayo, and also used fat free sour cream. I've never made carrot raisin salad before, so I was very happy when it came out so good! I love the addition of walnuts and coconut -- yum!! I noticed several reviewers also added apples, that sounds great, too!

Awesome! I changed it a bit per our tastes-- used slivered almonds, skipped the coconut, and used a mix of mayo and slaw dressing in place of sour cream. Added a couple of sliced apples, and voila! Crisp, fresh, tangy, and light, perfect for a summer salad or side dish. Thanks for the awesome recipe!

I made this awhile back and forgot to review. It was a huge hit at the Bar-B-Q I brought it to. A good take-along dish that not everybody shows up with! Thanks!

I made this as part of my Thanksgiving menu, and it was absolutely yummy! I love carrot raisin salad, and this is the way it should taste. I doubled the recipe because I knew it would get gobbled up. At first I was a bit concerned about the amount of vinegar, because when I sampled it right after mixing everything together, the vinegar seemed a bit overpowering, so I added an extra teaspoon of sugar to balance it out. However, after allowing it to refrigerate for a day, it tasted perfect. Thanks for a really good recipe!

Very good basic salad. I used a little less mayo than was indicated and used pecans instead of walnuts since that's what I had on hand. I also chopped up one and a half red delicious apples and tossed them in a little lemon juice to keep them from browning and added those to the salad. It gives the salad a great crunch and some more substance.

This salad is excellent! Love the walnuts and coconut in it! Will try next time with fat-free mayo and sour cream to decrease the fat content but will definitely make again.

my family thought this was so so

very easy, very good

I loved it! I made it twice. The second time I added half the amount of mayo and sour cream and my family liked it even better.

This was great for finding a new way to introduce carrots to my 2 year old. We absolutely loved the flavors. The only change we made is substituting Splenda instead of sugar. Definitely will make again. Wonderful summer dish to keep the heat out of the kitchen!

Quick, easy to prepare, basic carrot salad recipe. Definately a make-again.