Shredded carrots, juicy pineapple & sweet plump raisins all tossed in a simple creamy greek yogurt dressing! This delicious carrot raisin salad is the perfect make-ahead side dish to cool down during spring & summer!
Carrot raisin salad was always a staple dish in my family growing up. I can still remember my grandma making it for every family barbecue, picnic, potluck, get-together…you name it, this carrot salad was there! AND it was always served around Easter. So naturally I always start craving it around this time of year. This yummy carrot salad is made with freshly shredded carrots, juicy pineapple chunks, sweet plump raisins and a super simple creamy dressing to bring it all together! Trust me, if you’re looking for an easy side dish that’s light, refreshing and not your tyipcal salad recipe – you definitely need to give this one a try!
Ingredients For Your Carrot Salad
- Shredded carrots: You’ll need about 4 cups of shredded carrots for this recipe. (I highly recommend shredding the carrots yourself as opposed to buying prepackaged shredded carrots. They have a much finer consistency and are more tender and easier to eat than packaged shredded carrots.) The easiest ways to shred your carrots are to use a cheese grater or a food processor with a “shredding” blade attachment.
- Pineapple: Fresh or canned pineapple both work for this recipe. If using canned pineapple, make sure to drain them completely before slicing and adding them to your salad.
- Raisins: Regular or golden raisins can be used for your carrot salad. (No need to “hydrate” your raisins beforehand as they’ll plump up while they sit in the salad.)
- Plain Greek yogurt: Used as the base for your dressing and makes your salad so creamy.
- Mayonnaise: Just a dollop is all you need! (Because mayo is slightly salty in flavor it adds just the right amount of salt to your dressing.)
- Apple cider vinegar: Livens up your dressing with a touch of tang!
- Maple syrup: Adds sweetness to your dressing without overdoing it.
How To Make A Shredded Carrot Raisin Salad
- Make your dressing. Whisk your greek yogurt, mayonnaise, apple cider vinegar and maple syrup together in a bowl then set it aside.
- Prepare the rest of your ingredients. Next wash and scrub your carrots then shred them using a cheese grater or food processor and place them in a large bowl. Then slice your pineapple and measure out your raisins and add them to the bowl with your carrots.
- Mix, chill & serve! Pour your desired amount of dressing over the top and toss the salad until it’s evenly coated. Then cover your salad and let it chill in the fridge for 30 minutes – 1 hour before serving. (The longer your salad sits, the more flavorful it will become. I’d suggest giving it a good stir right before serving as some of the juices might fall to the bottom of the bowl.)
- Do I need to peel my carrots before grating them? No. As long as you wash and scrub your carrots, they can be grated just as they are. (Peeling your carrots is a personal preference. Just make sure to cut off any bad spots on your carrots before shredding them.)
- Can I prep any ingredients beforehand? Yes! You can grate your carrots, slice your pineapple and make your dressing at least 1-2 days in advance. (I would suggest prepping or making your salad the night before you plan to serve it for the best results.)
- How do I store my leftover carrot and raisin salad? Pour your leftover salad into an airtight container and keep it in the fridge until you’re ready to eat it again.
- How long will my carrot salad last in the fridge? Your salad should last 2-3 days if stored correctly.
- Help! My carrot salad looks “watery” after it sat. What happened? That’s just the nature of this salad. As the salad sits, the moisture from the pineapple and carrots tends to mix with the dressing and ends up at the bottom of the bowl. Don’t worry though! Just give it a quick toss before serving or add a little extra dressing you’ll be good to go. (Trust me, this salad is soo much better after it chills for a little bit!😊)
Why you’ll love this carrot salad recipe
- A different type of salad! No same old boring salads over here! This carrot raisin & pineapple salad is crunchy, tangy, sweet & creamy all wrapped up in one!
- So refreshing! Raw carrots, juicy pineapple, plump raisins and a creamy sweet dressing using only simple ingredients! This carrot salad is the perfect make ahead side dish if you’re looking to cool down during spring & summer!
- Better for you! Most classic carrot salad recipes call for mayo and white sugar as the main ingredients for your dressing. Not this one! We’ve lightened up this recipe by adding greek yogurt and replacing the processed sugar with equal parts pure maple syrup & apple cider vinegar for a touch of tang!
Need it gluten free? Great news, it already is!
More salad recipes you might like:
- Black Bean Mango & Avocado Salad
- Avocado & Feta Greek Salad
- Spinach Salad with Bacon & Hard Boiled Eggs
- Avocado Tomato & Mozzarella Salad
- Watermelon Summer Berry Salad
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Shredded Carrot Raisin & Pineapple Salad
- 4 cups shredded carrots
- 1 cup fresh pineapple chunks, sliced (canned pineapple can be used instead)*
- ½ cup raisins (regular or golden)
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 Tbsp apple cider vinegar
- 2 Tbsp pure maple syrup
- Whisk your greek yogurt, mayonnaise, apple cider vinegar and maple syrup together in a bowl until well combined then set it aside.
- Next add your shredded carrots, sliced pineapple and raisins to a large bowl. Pour your desired amount of dressing over the top and toss the salad until it's evenly coated.
- Cover your salad and let it chill in the fridge for 30 minutes – 1 hour before serving. (The longer your salad sits, the more flavorful it will become. I'd suggest giving it a good stir right before serving as some of the juices might fall to the bottom of the bowl.)
- 2 Tbsp plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup