Easy vegan BBQ dishes: Carrot & Raisin Salad


So you’ve whipped up some vegan mac & cheese for your BBQ and want to have a summery side. This is a quick and easy vegan go to that everyone will love!

Carrot Raisin Salad

adapted from a Rachael Ray recipe

Serves 4-6

2 (10-ounce) bags shredded carrots, available from the produce department
1 cup (3 handfuls) raisins
1/2 cup dried cranberries
1 lemon, juiced
2 oranges, juiced
1/2 cup (2 handfuls) light brown sugar

Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.

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