Carrot Salad

A fresh, crunchy carrot salad with pineapple, raisins, and a creamy tangy dressing simple to make, beautifully balanced, and perfect for everyday meals.

Course Dinner, Lunch, Salad, Side Dish

Cuisine American

Keyword carrot salad, easy, salad, spring, summer

Prep Time 10

Chilling Time 30

Total Time 40

Servings serves

Calories 216kcal

Author Makyla Baines

Equipment

Food Processor

Ingredients

For the salad

4 cups grated carrots about 4–5 medium or 6-7 small carrots
½ cup crushed pineapple drained (reserve a few teaspoons of juice)
1/3 cup raisins or golden raisins for a lighter look
1/4 cup sliced almonds or chopped pecans
2 tablespoons finely chopped parsley or fresh mint

For the dressing

⅓ cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar or lemon juice
2 teaspoons maple syrup or honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon orange zest optional

Instructions

Peel and grate the carrots using the large holes of a box grater or a food processor with a shredding attachment. You want light, fluffy shreds — not fine, wet bits — so avoid the small grater side.
In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar (or lemon juice), and maple syrup (or honey) until smooth. Add the salt and a few twists of black pepper. If the dressing feels too thick, stir in a teaspoon of the reserved pineapple juice until it’s pourable but not runny.
In a medium mixing bowl, toss together the grated carrots, crushed pineapple, sliced almonds, chopped herbs, and raisins. Pour the dressing over the mixture and mix gently with a spoon or tongs until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes. This lets the flavours meld and the carrots soften slightly while staying crisp.
Just before serving, give it a quick toss and top with more chopped herbs. Serve it cold or at cool room temperature for the best texture and flavour.

Notes

Make-ahead tip: The salad keeps beautifully for up to 3 days in the fridge. Stir before serving, as the dressing can settle a bit.

Nutrition