The creamy dressing pairs perfectly with the crisp carrots.
It’s a great make-ahead side dish.
It complements a wide variety of main courses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
carrots, peeled and grated cheddar cheese, shredded mayonnaise sour cream or plain yogurt lemon juice or apple cider vinegar salt black pepper sugar, optional fresh parsley, chopped
Directions
Peel and grate the carrots using a box grater or food processor.
Place the grated carrots in a large mixing bowl.
Add the shredded cheddar cheese and gently toss to combine.
In a separate small bowl, whisk together mayonnaise, sour cream or yogurt, lemon juice or vinegar, salt, black pepper, and a small amount of sugar if desired.
Pour the dressing over the carrot and cheese mixture.
Stir until everything is evenly coated.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Garnish with chopped fresh parsley just before serving.
Servings and timing
Servings: 4–6
Prep time: 15 minutes Chill time: 30 minutes Total time: About 45 minutes
Variations
Add raisins or dried cranberries for a touch of sweetness.
Include chopped green onions for extra flavor.
Stir in chopped walnuts or pecans for added crunch.
Use mozzarella or Monterey Jack instead of cheddar.
Add a pinch of garlic powder or Dijon mustard to the dressing for depth.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days.
Stir before serving, as the dressing may settle slightly.
This salad is not suitable for freezing due to the creamy dressing.
Serve chilled for the best texture and flavor.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better after chilling for a few hours.
What type of cheese works best?
Sharp cheddar adds bold flavor, but mild cheddar or mozzarella also work well.
Can I make it lighter?
Yes, substitute Greek yogurt for part or all of the mayonnaise.
How do I keep the salad from becoming watery?
Use freshly grated carrots and avoid over-dressing.
Can I use pre-shredded carrots?
Yes, but freshly grated carrots tend to be more tender and flavorful.
Is this salad sweet or savory?
It’s primarily savory, but you can add a little sugar or dried fruit for sweetness.
What dishes pair well with this salad?
It pairs well with grilled meats, roasted chicken, or sandwiches.
Can I add protein?
Yes, diced ham or cooked chicken can turn it into a more filling dish.
How long should it chill before serving?
At least 30 minutes, though longer chilling enhances the flavor.
Can I use a different dressing base?
Yes, you can experiment with a vinaigrette or a lighter yogurt-based dressing.
Conclusion
Creamy Carrot and Cheese Salad is a quick, versatile side dish that combines crisp vegetables and rich cheese in a smooth, flavorful dressing. Whether served at a gathering or alongside a simple weeknight dinner, this easy recipe delivers satisfying texture and balanced flavor every time.
Creamy Carrot and Cheese Salad is a crisp, refreshing side dish made with freshly grated carrots, sharp cheddar cheese, and a smooth, tangy dressing. This easy Creamy Carrot and Cheese Salad recipe is perfect for potlucks, family dinners, or quick weekday meals, offering the perfect balance of crunch and creaminess in every bite.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Side Dish
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups carrots, peeled and freshly grated
1 cup sharp cheddar cheese, shredded
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
1 tablespoon lemon juice or apple cider vinegar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1–2 teaspoons sugar (optional)
1–2 tablespoons fresh parsley, chopped
Instructions
Peel and grate the carrots using a box grater or food processor.
Place grated carrots in a large mixing bowl.
Add shredded cheddar cheese and gently toss to combine.
In a small bowl, whisk together mayonnaise, sour cream or yogurt, lemon juice or vinegar, salt, pepper, and optional sugar.
Pour dressing over the carrot mixture.
Stir until evenly coated.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Garnish with chopped parsley just before serving.
Notes
Freshly grated carrots provide the best texture and flavor.Avoid over-dressing to prevent excess moisture.For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.Stir before serving if dressing settles during chilling.
