Carrot Salad

This carrot salad is fresh shredded carrots, sweet raisins and juicy pineapple, all tossed in an easy homemade dressing. A super fast side dish option that's a big hit with both kids and adults.

Course Salad

Cuisine American

Prep Time 10

Cook Time 0

Chilling Time 30

Total Time 40

Servings

Calories 281kcal

Author Sara Welch

Ingredients

4 cups carrots peeled and shredded
8 ounce can pineapple tidbits
3/4 cup raisins
1 cup mayonnaise
2 teaspoons lemon juice
2 teaspoons pineapple juice from the can
1 tablespoon granulated sugar

Instructions

Drain the pineapple, but reserve 2 teaspoons of the juice for the dressing.
Place the carrots, pineapple and raisins in a large bowl.
In a small bowl, whisk together the mayonnaise, lemon juice, pineapple juice and sugar.
Pour the dressing into the bowl with the carrot mixture. Stir until well combined.
Cover and refrigerator for at least 30 minutes, then serve.

Notes

The great part about this salad is that it tastes even better if you make it in advance. The salad will stay fresh in the fridge in an airtight container for up to 3 days.
Looking to save a few calories? Feel free to use light mayonnaise.
I do think that freshly grated carrots have a better flavor, but if I'm in a big hurry I'll grab a bag of shredded carrots at the grocery store.

Nutrition