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A glass bowl filled with fresh Carrot and Raisin Salad topped with chopped parsley.
Layla

Carrot and Raisin Salad

A nostalgic, sweet-tart salad with crisp shredded carrots, plump raisins, and a creamy pineapple dressing that tastes like sunshine on a plate.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 lb carrots peeled and finely shredded (about 4 cups packed)
  • 0.75 cup raisins dark or golden
  • 8 oz pineapple crushed, well drained (reserve 2 tablespoons juice)
Dressing
  • 0.5 cup mayonnaise full-fat preferred
  • 0.25 cup sour cream
  • 2 tbsp granulated sugar
  • 1 tsp apple cider vinegar
  • 0.25 tsp kosher salt
Garnish
  • 0.25 cup toasted walnuts roughly chopped, optional

Equipment

  • Box grater or food processor with shredding disc
  • Large Mixing Bowl
  • Small bowl for dressing

Method
 

Prep
  1. Peel the carrots and shred on the fine side of a box grater or using a food processor with the shredding disc. You want fine, feathery shreds that will soak up the dressing, not thick matchsticks. Transfer to a large bowl.
  2. Drain the crushed pineapple thoroughly, pressing out excess liquid with the back of a spoon. Reserve 2 tablespoons of the juice for the dressing. Add the drained pineapple and raisins to the bowl with the carrots.
Make dressing
  1. In a small bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, reserved pineapple juice, and salt until smooth and well combined. Taste and adjust - it should be slightly sweet with a gentle tang.
Assemble
  1. Pour the dressing over the carrot mixture and fold until every shred is evenly coated. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld and the carrots soften slightly. The salad is best served cold.
  2. Transfer to a serving bowl and top with toasted walnuts just before serving if desired.

Notes

For the best texture, shred your own carrots rather than buying pre-shredded bags, which are too thick and dry. If you prefer a lighter dressing, swap half the mayonnaise for Greek yogurt. This salad keeps well for up to 3 days refrigerated and actually improves after the first day as the carrots soften and absorb more flavor.