Grated carrots, pineapple and raisins come together in a sweet and savory Carrot Salad that's ready in about 15 minutes!
Grated carrots, pineapple and raisins come together in a sweet and savory Carrot Salad that’s ready in about 15 minutes! The simple and easy side dish recipe is the perfect addition to just about any meal, picnic or potluck.
Old fashioned carrot salad has been a popular item on salad bars for decades — and for good reason! This flavorful and healthy side only requires a few minutes to prepare, can be assembled in advance, and appeals to just about any guest.
Add color, nutrients and a sweet touch to your next lunch or dinner table with this classic favorite!
How to make Carrot Salad:
First, place crushed pineapple in a large bowl. Stir in 2 teaspoons of sugar, and add the following ingredients:
- grated carrots
- raisins
- Greek yogurt or sour cream
- mayonnaise
- fresh lemon juice and a bit of salt
Give everything a good stir, cover and refrigerate for about 1 hour.
When you’re ready to serve, you may want to strain off any excess dressing or juices, then garnish with fresh parsley for a bright pop of color.
Can Carrot Salad be made ahead of time?
Yes! I recommend preparing the salad at least 1 hour in advance. It will stay good in the refrigerator for at least 24 hours, and up to about 3 days.
I do NOT recommend freezing any leftovers.
What goes with Carrot Salad?
This salad pairs nicely with just about any entree. Think of it like coleslaw — a cool, crunchy, sweet-and-savory vegetable side dish that balances out heavier meats. Try serving it with:
- Fried chicken or Grilled Chicken Breasts
- Ham, Brie and Apple Panini Sandwich
- Crock Pot Pork Roast
- Crispy Southern Fried Catfish
- Slow Cooker Beef Barbecue
Cook’s Tips and Recipe Variations:
- I use a hand grater to shred the carrots, but you can also use a food processor to make the job even faster.
- About 1 pound of carrots will yield 4 cups of grated carrots.
- Swap out the black raisins for golden raisins, if you prefer.
- Use sour cream instead of Greek yogurt.
- I used regular Duke’s mayonnaise here (which we think is best!), but you can substitute with light mayonnaise.
- For crunch, try adding roasted sunflower seeds or slivered almonds just before serving.
More easy salad recipes that you might enjoy:
- Healthy and Easy Summer Corn Salad
- Southern Potato Salad
- Angel Fluff Cool Whip Fruit Salad
- Light and Creamy Apple Salad
- B.L.T. Pasta Salad
Carrot Salad
Grated carrots, pineapple and raisins come together in a sweet and savory Carrot Salad that's ready in about 15 minutes!
Ingredients
- 2 cans (8 ounces each) crushed pineapple, most of the juice drained off
- 2 teaspoons sugar
- 4 cups peeled and grated carrots
- 1 cup raisins
- ¼ cup plain Greek-style yogurt or sour cream
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
Instructions
Place pineapple (with juice) in a large bowl. Stir in sugar until it dissolves in the pineapple.
- Add carrots, raisins, yogurt, mayonnaise, lemon juice and salt. Stir until just combined.
- Cover and refrigerate for at least 1 hour, or until ready to serve.
Just before serving, give it a good stir and strain off any excess juices. Stir in additional mayonnaise, if desired.
Recipe Notes
The nutrition information provided below is just an estimate. If you drain off any of the dressing or juices, these nutrition facts will change.
- I use a hand grater to shred the carrots, but you can also use a food processor to make the job even faster.
- About 1 pound of carrots will yield 4 cups of grated carrots.
- Swap out the black raisins for golden raisins, if you prefer.
- Use sour cream instead of Greek yogurt.
- I used regular Duke’s mayonnaise here (which we think is best!), but you can substitute with light mayonnaise.
- For crunch, try adding roasted sunflower seeds or slivered almonds just before serving.
- You can prepare this salad up to 24 hours in advance.
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