Carrot Salad (+Video)
This classic Carrot Salad recipe is just like the one that used to be served at Chick-fil-A. Freshly grated carrots, raisins, pineapple tidbits and dressing!
A CLASSIC PICNIC SIDE DISH
Carrot raisin salad is one of those dishes I remember eating a lot as a kid and it was one of those foods that I remember my Mom making on a regular rotation. If you aren’t familiar with carrot raisin salad then chances are you probably aren’t from the south. It is a generational favorite and a must-make for any summer get together. It may sound really bizarre but trust me when I tell you the flavors just work and it’s hard to eat just one serving!
FREQUENTLY ASKED QUESTIONS:
No I don’t recommend doing that. It will have a completely different texture and the carrot sticks won’t soak up the dressing properly.
If you love dried cranberries then I say go for it! Also, golden raisins work well too in this.
This is always a tough question for me because I really do not like Miracle Whip dressing at all. It is far too tangy for my tastes but if it’s something you just love and adore, then that decision is up to you.
This step is optional but I really do recommend it. It only takes a few minutes and they can soak while you prepare the other ingredients. It really does plump the raisins up.
Again, I don’t recommend it here. Crushed pineapple can release too much liquid into the salad and can really mess up the texture that you want in a carrot raisin salad.
Yes, absolutely. Just make sure you cut it up so it’s bite sized.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- carrots – it needs to be freshly grated carrots – not the carrots that are already shredded. The dressing doesn’t properly absorb into those like it does fresh.
- raisins – as stated above, you could also use dried cranberries or even golden raisins if you prefer.
- warm water – this is to plump up the raisins a bit before using. This is optional.
- pineapple tidbits – I like to get the pineapple tidbits that are in 100% juice but if you can only find it in syrup, that is fine. Just make sure they are drained very well.
- mayonnaise – I prefer Hellman’s or Duke’s mayonnaise. Use a mayonnaise you really enjoy the taste of since it’s a major ingredient in this recipe.
- sugar – if you’ve never made or eaten this salad, then this might seem weird but do not skip it. It is essential to this recipe to get the correct flavor.
HOW TO MAKE CARROT SALAD:
Put raisins in a cup of very warm water (or warmed up apple juice/ leftover pineapple juice) so they plump back up. Once they plump back up, discard the liquid. Note: this step is optional but I think it makes the raisins taste a bit better. Drain pineapple of excess juices. Peel carrots and then grate them. If making a double batch of this salad, it may be faster to use the grater on your food processor. In a bowl, toss grated carrots with mayonnaise and sugar. Then add in raisins and pineapple. Give it all a good stir.
Cover and put in the fridge to chill thoroughly. Give it another good stir before serving.
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Originally published: March 2011
Updated & republished: June 2023
Carrot Salad (+Video)
Ingredients
- ½ cup raisins
- 1 cup warm water (or leftover pineapple juice – just make sure it's warm)
- 1 small can of pineapple tidbits, drained very well
- 1 pound carrots
- ½ cup mayonnaise
- 1 Tablespoon granulated sugar
Instructions
- Put raisins in a cup of very warm water (or warmed up apple juice) so they plump back up. Once they plump up, drain water or juice.
- Peel carrots and then grate them.
- In a medium bowl, toss grated carrots with mayo and sugar.
- Then add in raisins and pineapple and stir until combined.
- Cover and put in the fridge to chill thoroughly. Give it another good stir before serving.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- I don’t recommend using store-bought carrot sticks. It will have a completely different texture and the carrot sticks won’t soak up the dressing properly.
- Dried cranberries and golden raisins will also work in this recipe.
- Only pineapple tidbits or fresh cut pineapple should used in this recipe. Crushed pineapple can release too much liquid into the salad and can really mess up the texture that you want in a carrot raisin salad.
- If making a double batch of this salad, it may be faster to use the grater on your food processor.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Can I add shredded turnips as well?
I couldn’t say to be honest as I’ve never attempted that
Exactly what I was looking for!
Scrolled through all comments. Intend to make it soon. Remember my grandma made it in the 70’s. Will use all ingredients suggested. Mandarin oranges, pineapple, apples, raisins, craisins, pecans. Maybe I should just add the carrots to the fruit salad fluff, that has previous ingredients plus marshmallows, fruit cocktail & Cool Whip.
Can you use Miracle Whip or should you use a mayonnaise?
Easy and so, so tasty.
Absolutely delicious! I didn’t even use all the water because there was a little after washing off the carrots so the pineapple juice was enough. This was sweet enough to curb my cravings for those sugary items that give you the crash tired feeling after indulging and filled me up quickly. I’m definitely passing this recipe on to friends with smaller children as I know they will love it and others like me who need to eat healthier to watch our weight, keep bones and heart healthy, etc.
Thanks for the recipe. Just like the one my Mother made. Going to make it again tonight.
Is this a good “make ahead” recipe? I’m thinking of making it at night then serving at a luncheon the next day. Also, have you ever tried it with the bags of carrots that come pre-shredded? If so, how was it? Thank you!
Hi Rebecca – not too far ahead. The carrots do soften. The pre-shedded carrots won’t work as well because they don’t absorb the dressing the way freshly grated carrots do which is what you want in a salad like this 🙂
My mom always made a similar recipe which was enjoyed by a lot Thanksgiving. Only exception was she used madarin oranges in place of pineapple. This is the route I’m going to try this year. Thank you for posting this; I’ve trying to find one similar to hers since she’s no longer with us 15 years this past March.
Do you use real mayonnaise or miracle whip?
It definitely needs to be real mayonnaise. 🙂
I use Miracle Whip and we love it. Mayo tastes like egg salad – we like the tangy zip of Miracle Whip.
I loved this salad as a child and my kids love it. I haven’t made it in a while. I have a small can of crushed pineapple and I wonder if that can be substituted for the tidbits.
That’s a good question. I’ve never made with crushed pineapple. I’m sure you could. Just drain it well. 🙂