Carrot Salad

Grated carrots, pineapple, and raisins come together in a sweet and savory Carrot Salad that's ready in about 15 minutes!

Course Salad, Side Dish

Cuisine American

Keyword carrot raisin salad, carrot salad, carrot salad recipe

Prep Time 15

Cook Time 0

Chilling Time 1

Total Time 1 15

Servings - 6

Calories 188kcal

Author Blair Lonergan

Place grated carrots in a large bowl. Add lemon juice and toss to coat.
In a small bowl, whisk together the sour cream, mayonnaise, sugar, and salt.
Pour the dressing over the carrots and stir to combine. Fold in the drained pineapple and raisins. Taste and season with additional salt, if necessary.
Cover and refrigerate for a few hours before serving, or serve immediately. This is best enjoyed on the same day that it’s prepared, since it will get watery as it sits.

Double all of the ingredients to prepare a larger batch of salad.
Lime juice works as an equal substitute for the lemon juice.
Swap out the sour cream and use plain full-fat Greek yogurt instead.
Use regular black raisins instead of golden raisins. Dried cranberries would also be great.
Swap out the sugar and sweeten the dressing with honey instead.
I use a box grater to shred the carrots by hand, but you can also use a food processor to make the job even faster. This is especially helpful if you're making a larger batch of the salad.
Use full-fat sour cream and mayo for the best flavor and texture. Lower-fat alternatives may yield a thinner, watery dressing.
For crunchy texture, try adding roasted sunflower seeds, or a nut like pistachios, chopped pecans, or slivered almonds just before serving.
Garnish with chopped fresh herbs like parsley or thyme for a fresh pop of color.
This salad is best enjoyed on the same day that it's prepared, as it tends to get watery the longer it sits.