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.
- 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