Carrot Raisin Salad with Apples: A Bulk Recipe for Feeding a Crowd

This carrot and raisin salad with apples is designed to feed a crowd using simple, package-level ingredients. Instead of measuring out small portions, we build the recipe around whole ingredients like a three-pound bag of apples and a full container of raisins. The result is a fresh, slightly sweet side dish that is perfect for summer barbecues, gatherings, and larger get-togethers.

This is also a naturally gluten-free and vegetarian side dish, making it an easy option to serve to a wide range of people without needing any special modifications. Recipes like this are especially useful when cooking for groups, where having something simple, affordable, and widely accessible can make planning much easier.

This batch was prepared for food shelf distribution and portioned into 18 half-pound deli containers. Recipes like this show how bulk ingredients can be turned into prepared meals that are fresh, filling, and ready to serve, which is a core part of how we approach Food Supporting Food.

This carrot and raisin salad works well as a side dish for large gathersing and pairs naturally with other classic options like Summer Dill Potato Salad, or coleslaws that use a Creamy Coleslaw Dressing, like our Hearty Bacon and Cheese Coleslaw recipe.

Estimated Nutritional Information

Important note: This recipe happens to use ingredients that are naturally gluten free and does not contain any meat, making this carrot and raisin salad with apples recipe both gluten free and vegetarian

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

Total macros for the entire recipe

• Serving Size: 1/2 lb deli container

• Calories: 553

• Protein: 3 g

• Fat: 38 g

• Net Carbohydrates: 45 g

  
  

Ingredients

• 5 lbs of carrots (shredded)

• 20 oz of raisins

• 30 oz mayonnaise

• 3 lbs of apples (chopped)

• 1/2 cup white wine vinegar

• 1/2 cup granulated white sugar

• 1 tbsp salt

This is a large batch recipe designed for bulk preparation and can be scaled down as needed.

Instructions- Carrot and Raisin Salad

Preparing the carrots and apples

Since this is primarily a carrot-based recipe, we will start with the carrots. We need 5 pounds of shredded carrots, which is usually about two standard bags.

I shredded the carrots by hand using a box grater directly into a large mixing bowl, but a food processor can also be used to speed up the process. The main difference is that a food processor tends to produce slightly smaller pieces, while a box grater gives you longer shreds. Either method works well and will not affect the rest of the recipe.

To prepare the carrots, rinse them thoroughly to remove any dirt and trim off any hard or discolored root ends. If you are using a box grater, you can leave the stem end intact to use as a handle while grating. Also I left the skin on, but if you prefer you can peel your carrots.

Five pounds of shredded carrots will take up a significant amount of space. Make sure you are working with a large enough bowl, or plan to divide the carrots between multiple bowls or pots so you have enough room to mix everything together later.

The next ingredient that requires preparation is the apples. This recipe uses a 3-pound bag of apples, and I am using Gala.

To prepare them, remove the cores and chop the apples into bite-sized pieces before adding them to the shredded carrots. Then sprinkle about a tablespoon of salt onto the carrots and apples and give them a quick mix.

At this point, all of the trimming for the recipe is complete. The only scraps produced are apple cores and carrot trimmings. There will be a bit more if you choose to peel your carrots, but for this recipe I left the skins on.

These scraps can be composted or diverted for animal feed to keep them out of the landfill. In our case, the chickens will eat what they can, and anything that remains is composted along with their manure. After aging, that compost is used in the garden to help grow more food.

Adding the raisins and making the dressing

The raisins can also just be added directly to the apples and carrots. In this instance we have one 20 ounce container that we will be using all of.

Prepare the dressing in a separate bowl. This allows you to mix thoroughly and ensure that the granulated sugar is fully dissolved, w

hich prevents a grainy texture later.

Start with 30 ounces of mayonnaise (one full jar). Add ½ cup white wine vinegar and ½ cup granulated sugar.

Other acids can be used here if needed. Apple cider vinegar, lemon juice, or a combination of both will work, but in this case we are using white wine vinegar.

Stir the mixture thoroughly. The vinegar will thin the mayonnaise slightly, and mixing well will help the sugar dissolve completely. Once combined, the dressing should be creamy, slightly sweet, and lightly tangy, similar to a classic coleslaw-style dressing.

Taste the dressing and adjust if needed. Adding more sugar will increase the sweetness, while more vinegar will make it sharper. The ½ cup of each should keep both flavors balanced and subtle.

Once the dressing is fully mixed and adjusted to taste, add it to the bowl of shredded carrots, apples, and raisins. Mix everything together thoroughly so the dressing coats all of the ingredients evenly.

Because the carrots and apples have been sitting, they may have released some moisture. That liquid will likely settle at the bottom of the bowl, so make sure to mix well and incorporate it back into the dressing to keep the salad evenly coated.

Once fully mixed, the carrot and raisin salad can be served immediately. However, I find it tastes best after it has been chilled for a few hours or rested in the refrigerator overnight.

As it sits, some liquid may settle at the bottom of the bowl. Give it a quick stir before serving to bring everything back together. This also makes it a great make-ahead side for large gatherings or cooking for a big crowd.

And since, this was a recipe that was prepared, documented and served to the community, it represents an example of what we mean by "Food Supporting Food" or the "Content-to-Community-Impact Loop". For other BBQ style sides that pair well with this recipe but, also were created and distributed to the community, see our recipe for Chicken Macaroni Salad.