This Carrot Raisin Salad recipe is just like the one that used to be served at Chick-fil-A. Freshly grated carrots, raisins, pineapple tidbits and dressing!
HOMEMADE CARROT RAISIN SALAD
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.
VIDEO INCLUDED BELOW:
I still love to make and eat this. I was so disappointed when Chick-fil-A decided to take it off their menu. It is a side item you don’t see hardly ever when eating out and I always enjoyed this little treat there. I suppose it just gives me an excuse to make a big batch at home.
I love when I make it for friends. Everyone gets just a bit excited when they see this in a bowl. It’s one of those dishes that we don’t often make for ourselves but it shows up on the potluck table! So it’s definitely a treat! Also, if you really like CHICK-FIL-A’s SUPERFOOD SALAD then you need to try my version. It’s so easy and it really is a fresh and tasty salad!
WHAT YOU’LL NEED:
carrots
raisins
warm water
pineapple tidbits
mayonnaise
sugar
STEP-BY-STEP INSTRUCTIONS TO MAKE HOMEMADE 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.
Enjoy!
Originally published: March 2011
Updated & Re-published: March 2019
Updated & Re-published: March 2019
HOMEMADE CARROT RAISIN SALAD
This Carrot Raisin Salad recipe is just like the one at Chick-fil-A. Freshly grated carrots, raisins, pineapple tidbits and dressing!
Print Pin RatePrep Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Calories: 220kcal
Ingredients
- ½ cup raisins
- 1 cup warm water or apple juice (or use leftover pineapple juice)
- 1 small can of pineapple tidbits, drained
- 1 pound carrots
- ½ cup mayonnaise
- 1 tbsp 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.
- 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 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
Nutrition
Calories: 220kcal | Carbohydrates: 23g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 383mg | Fiber: 3g | Sugar: 9g | Vitamin A: 12640IU | Vitamin C: 5.4mg | Calcium: 32mg | Iron: 0.6mg
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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. 🙂
Do you use real mayonnaise or miracle whip?
It definitely needs to be real mayonnaise. 🙂
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.
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 work but they don’t absorb the dressing the way freshly grated carrots do whichh gives it that great flavor!