This salad is super simple, but don’t let that fool you—it’s a flavor bomb. You’ve got sweet pineapple, chewy raisins, and crunchy carrots all tossed in a creamy dressing that pulls it all together. It’s cold, refreshing, and tastes even better after a little time in the fridge.
I first made this at a family potluck and was shocked how fast it disappeared. Everyone asked for the recipe! It’s one of those old-school classics that’s making a comeback—and once you taste it, you’ll see why.
What You’ll Need
- 3 cups shredded carrots (about 5 medium carrots)
- 1 cup crushed pineapple, drained
- ½ cup raisins (golden or regular)
- ½ cup mayonnaise (or Greek yogurt)
- 1 tbsp honey (optional, for extra sweetness)
- Pinch of salt
Why I Love This Recipe
This one brings me straight back to summer potlucks and picnic tables with big scoops of cold salad and sweet tea in hand. It’s simple comfort food with a little crunch, and it feels fresh every time I make it.
- No cooking required – just shred, mix, and chill
- Make-ahead friendly – even better the next day
- Naturally sweet – pineapple + raisins do all the work
- Works with pantry staples
- Pairs with everything from sandwiches to BBQ
Servings + Time
Makes: 6 servings
Total Time: 15 minutes (no cook time)
Macros (Per Serving – based on 6 servings):
- Calories: 165
- Protein: 1g
- Fat: 10g
- Carbs: 18g
- Fiber: 2g
- Sugar: 14g
Why This Recipe Works (Quick Science)
Shredded carrots absorb the moisture and sweetness from the pineapple, softening just a bit without going soggy. The raisins swell slightly in the creamy dressing, which balances tangy, sweet, and creamy notes. It’s all about texture contrast—crisp, chewy, creamy.
Meal Plan Ideas
- Serve it with grilled chicken and baked potatoes
- Add to a lunch box with crackers and cold cuts
- Use as a side dish for pulled pork or sloppy joes
- Pair with quiche or a simple omelet for brunch
Common Mistakes
- Using wet pineapple – drain it well or the salad gets soupy
- Over-shredding carrots – you want some texture, not mush
- Not letting it chill – flavors blend best after 30+ minutes
- Too much mayo – start small and add more if needed
What to Serve With
- BBQ chicken or ribs
- Turkey or ham sandwiches
- Grilled fish or shrimp
- Veggie burgers or hot dogs
- Classic baked beans and corn on the cob
FAQ
Q: Can I use baby carrots?
A: Yes, just shred them the same way. They’re a bit sweeter!
Q: Can I use canned pineapple chunks?
A: Sure—just chop them small and drain them really well.
Q: What if I don’t like mayo?
A: Greek yogurt is a great swap, or try half yogurt and half mayo.
Q: Is this salad freezer-friendly?
A: Nope—too much water in the carrots and pineapple. Best fresh.
Tools You’ll Need
- Grater or food processor with shredder
- Mixing bowl
- Spoon or spatula
- Fine mesh strainer (to drain pineapple)
Substitutions + Variations
- Swap raisins for dried cranberries or chopped dates
- Use Greek yogurt instead of mayo for a tangy twist
- Add chopped walnuts or pecans for crunch
- Toss in a dash of cinnamon for a cozy flavor
- Add diced apples or celery for extra texture
Make-Ahead Tips
- Make it up to 24 hours in advance
- Store covered in the fridge
- Give it a stir before serving (liquid may settle at the bottom)
Let’s Make It Step-by-Step
Step 1: Shred the Carrots
Use a box grater or food processor to shred your carrots.
Step 2: Drain the Pineapple
Pour your crushed pineapple into a fine mesh strainer and press out the juice.
Step 3: Mix the Dressing
In a medium bowl, mix the mayo, honey (if using), and a pinch of salt.
Step 4: Combine Everything
Add shredded carrots, drained pineapple, and raisins to a mixing bowl. Pour dressing on top.
Step 5: Mix and Chill
Mix well until everything is coated. Cover and chill for 30 minutes.
Step 6: Serve
Scoop the chilled carrot raisin salad into a serving bowl or small individual bowls. You can garnish with a few extra raisins or a sprig of fresh parsley if you’d like to dress it up a little.
Leftovers + Storage
- Store in an airtight container in the fridge
- Keeps well for up to 3 days
- Stir before serving
- Don’t freeze—texture will change
Let’s Wrap It Up
There you go—your new favorite side dish is ready. It’s sweet, creamy, and fresh with a crunch that just hits the spot. Whether you’re making this for a cookout or just need something different for lunch, this carrot raisin salad is a total win.
Try it out and let me know how it went! I’d love to hear what you added or changed. Drop a comment or ask a question—I’m here for it! 💬