Reviewed: Oct. 28, 2009

I love the coconut in this recipe! My daughter has always made a similar one. She and I prefer pecans so I used them instead of walnuts. I didn't have any celery on hand so I just used celery seed. I rarely have sour cream on hand so I just used 1 part miracle whip and 2 parts mayonaise and it turned out scrumptious. I am going to get all the ingredients and make this again 'by the recipe' just to see if it's any better. I don't know if it can be any better! Thanks Karena for this one.

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Diana

Cooking Level: Intermediate

Home Town: Ocoee, Florida, USA

Living In: Olathe, Kansas, USA

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Reviewed: Oct. 18, 2009

This salad is truly very nice. I omit the raisins and walnuts, and add diced red or green apples and pineapple bits. I've used only white vinegar as I have not had cider vinegar. Lovely.

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Corey

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

Great salad. Very easy. I mix the veggies and dressing separately ahead of time and combine when needed. My husband was surprised by the coconut. I did not add nuts.

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dawn

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Reviewed: Aug. 23, 2009

This is great, I added crushed pineapple but that is it. I think some crushed up macadamias would be really good in it too...5 stars for sure.

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kmelby

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Reviewed: Jul. 2, 2009

VERY GOOD but a word to the wise: Only chill a few hours as directed in the recipe! I made the mistake of preparing it the day before and chilling overnight. BIG MISTAKE. The flavors blended too much, the dish became bland and the color turned to an unappealing yellow. Definitely best made and served freshed. Still a great recipe and I will make again!

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BrookieCookie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 20, 2009

We make this at work a lot and always have people ask us for the recipe. The only thing we do differently is we always use toasted walnuts and if we've got toasted coconut to use up, we use that, but using untoasted coconut is just as good.

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SUNDROPFAIRY

Cooking Level: Professional

Home Town: Morrison, Illinois, USA

Living In: Manhattan, Illinois, USA

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Reviewed: May 10, 2009

I really liked this recipe. I only used about 1/3 c. mayo and used a tad more sour cream. It was great. Unique taste. My husband liked the addition of the coconut. I only let it marinate for an hour and it was still great.

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MelanieMassachusetts

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Apr. 20, 2009

Very tasty!

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SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

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Reviewed: Mar. 6, 2009

i liked it but my husband and kids did not

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amber m.

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

Delicious salad! Sadly, we didn't have any coconut on hand, but the salad carries itself with all the other ingredients. We will definitely eat this again! :)

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deleria

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Reviewed: Apr. 27, 2008

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!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Apr. 21, 2008

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

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KALICEC

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Reviewed: Apr. 8, 2008

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 :(

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Cyclone

Cooking Level: Expert

Home Town: Gary, Indiana, USA

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Reviewed: Dec. 8, 2007

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.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Monrovia, California, USA

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Reviewed: Sep. 6, 2007

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.

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Aug. 26, 2007

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!

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FRENABEE

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Reviewed: Aug. 20, 2007

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!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2007

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!

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KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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Reviewed: Nov. 24, 2006

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!

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Jul. 19, 2005

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.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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A Different Carrot Raisin Salad

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