Children’s birthday parties in Mexico are very different from the ones my children attend in London. In Mexico, you don’t just invite the children; parents, siblings and sometimes even extended family come along too. These parties are usually big events, often held at a proper venue, with catering, themed decorations, music, entertainers, piñatas, and a celebration that lasts well over two hours.
The food is always a highlight. There’s usually a separate menu for adults and children, with parents enjoying proper meals along with beer or wine, while kids are served classic party dishes. Being invited to a child’s birthday party meant great food, good company, and a festive atmosphere.
Growing up, I looked forward to my friends’ birthday parties not just for the sweets, but for the savoury dishes that were always part of the celebration. One of those dishes was this Ensalada de Zanahoria y Pasas, a simple Mexican carrot and raisin salad that appeared at almost every party.
This Ensalada de Zanahoria y Pasas, or Mexican carrot and raisin salad, is a nostalgic recipe that reminds me of childhood celebrations in Mexico. It’s inexpensive, easy to prepare, and made with simple ingredients that are easy to find.
The combination of naturally sweet carrots and plump raisins creates a balance of flavours that works beautifully as a side dish. This salad is typically served cold, making it perfect for warm weather, carne asadas and parties.
What I love most about this recipe is how practical it is. It can be made ahead of time, stored in the fridge, and served whenever needed. Whether you’re hosting a summer barbecue, planning a party, or looking for a quick Mexican side dish, this carrot and raisin salad fits perfectly.
Table of Contents
- What Is Ensalada de Zanahoria y Pasas
- Why You’ll Love This Recipe
- Frequently Asked Questions
- What You’ll Need
- How to Make Ensalada de Zanahoria y Pasas Step by Step
- Tips for Making the Best Carrot and Raisin Salad
- What to Do and What Not to Do
- Storing and Reheating
- Recipe Variations
- Interesting Facts
What Is Ensalada de Zanahoria y Pasas
Ensalada de Zanahoria y Pasas is a traditional Mexican salad made primarily with grated carrots and raisins, usually mixed with a creamy dressing. It is commonly served at birthday parties, family gatherings, and celebrations, especially during warm months.
Why You’ll Love This Recipe
- It’s quick and easy to prepare
- Made with affordable, simple ingredients
- Perfect for parties and gatherings
- Can be made ahead of time
- Served chilled, making it ideal for summer
- Kid-friendly and adult-approved
Frequently Asked Questions
Is this a traditional Mexican recipe?
Yes, this salad is very common at Mexican birthday parties and family celebrations.
Can I make it ahead of time?
Absolutely. This salad tastes even better after chilling for a few hours.
Is this salad sweet or savoury?
It has a mild sweetness from the carrots and raisins, balanced by the creamy dressing.
What You’ll Need
- Carrots, grated
- Raisins
- Mayonnaise or crema
- Salt
- Optional: lime juice or condensed milk, depending on preference
How to Make Ensalada de Zanahoria y Pasas Step by Step
- Peel and grate the carrots using a box grater or food processor.
- Place the grated carrots in a large bowl.
- Add the raisins and mix well.
- Add mayonnaise or crema and stir until evenly combined.
- Season with salt to taste.
- Refrigerate for at least 30 minutes before serving.
Tips for Making the Best Carrot and Raisin Salad
- Use fresh, firm carrots for the best texture
- Soak the raisins in warm water if they are very dry
- Chill the salad before serving for the best flavour
- Adjust sweetness to taste
What to Do and What Not to Do
Do:
- Grate the carrots finely for a smoother texture
- Let the salad rest in the fridge before serving
Don’t:
- Overdress the salad
- Leave it at room temperature for too long
Storing and Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. This salad is meant to be served cold and does not require reheating.
Recipe Variations
- Add pineapple for extra sweetness
- Use Greek yogurt instead of mayonnaise
- Add chopped apples for crunch
- Make it dairy-free using vegan mayonnaise
I I hope you enjoy making and tasting this creamy carrot raisin salad as much as I do! It’s simple, refreshing, and perfect for sharing with family and friends. If you try it, I’d love to hear what you think, your reviews really make my day and help me create even more delicious recipes.
Love,
Karlita x
Ensalada de Zanahoria y Pasas (Mexican Carrot and Raisin Salad)
Ingredients
Ingredients
- 6 medium carrots peeled and grated (500 g)
- 1½ cups raisins (225 g)
- ½ cup fresh cilantro coriander, finely chopped (15 g)
- ½ cup desiccated coconut (45 g)
- 1 cup sweet pineapple finely chopped (optional) (150 g)
- ½ cup sliced almonds optional (50 g)
Dressing
- 2 tablespoons mayonnaise 30 ml
- ½ cup crème fraîche 120 ml
- 3 tablespoons agave syrup or honey 45 ml
- 1 tablespoon salt 15 g
- 1 pinch black pepper
Instructions
Instructions
- Grate the carrots and place them in a large bowl. Add raisins, chopped cilantro, desiccated coconut, pineapple (if using), and almond slices. Toss gently to combine.
- In a separate bowl, whisk together the mayonnaise, crème fraîche, agave syrup (or honey), salt, and black pepper until smooth.
- Pour the dressing over the carrot mixture and stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve cold as a refreshing side dish alongside grilled chicken, steak, or your favorite barbecue foods.
Leave a Reply