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 always remember eating and it was one of those foods that I remember my Mom making on a regular rotation when I was a kid. There are a few of those recipes that I have shared on here already: Mom's Taco Salad, Peanut Butter Rice Krispies Treats, and Orange Fluff.
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: (FULL RECIPE AT THE BOTTOM OF THE POST)
- warm water
- pineapple tidbits
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.
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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Classic Carrot Salad (+Video)
- ½ cup raisins
- 1 cup warm water, or leftover pineapple juice
- 1 small can of pineapple tidbits, drained very well
- 1 pound carrots
- ½ cup mayonnaise
- 1 Tablespoon granulated sugar
- 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.
- 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.
“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.
Originally published: March 2011
Updated & Re-published: March 2019
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!
Brandie @ The Country Cook
Hi Rebecca - not too far ahead. The carrots do soften. The pre-shedded carrots work but they don't absorb the dressing the way freshly grated carrots do whichh gives it that great flavor!
Yvonne E Siber
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?
Brandie @ The Country Cook
It definitely needs to be real mayonnaise. 🙂
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.
Brandie @ The Country Cook
That's a good question. I've never made with crushed pineapple. I'm sure you could. Just drain it well. 🙂