Carrot Raisin Salad with Pineapple Recipe
Introduction
This vibrant Carrot Salad with Raisins & Pineapples is a sweet, crunchy, and creamy side dish that’s a guaranteed crowd-pleaser. After extensive testing, I’ve perfected the balance of textures and flavors, ensuring every bite is a delightful mix of juicy pineapple, plump raisins, and crisp carrots. It’s a classic recipe that’s incredibly easy to assemble, making it a perfect choice for potlucks, picnics, or a quick family meal.
Ingredients
The magic of this simple salad lies in the quality of its components. Using very well-drained pineapple is the key to a creamy, not watery, dressing that perfectly coats every ingredient.
- 10 oz. matchstick carrots
- 20 oz. pineapple chunks (very well drained of excess moisture)
- 1 cup raisins
- 1 cup pecans (or walnuts)
- 2/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon salt
Timing
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
Context: This no-cook recipe is about 50% faster than versions requiring you to grate carrots from scratch. It’s an ideal make-ahead option, as the flavors meld beautifully when chilled for a few hours, making it perfect for effortless entertaining.
Step-by-Step Instructions
Step 1 — Prepare the Pineapple
Drain the canned pineapple chunks thoroughly in a colander. For the best results, press them gently with a paper towel to remove every bit of excess juice. (Pro tip: This crucial step prevents a watery dressing and ensures the creamy texture clings to the carrots and raisins.)
Step 2 — Combine the Dry Ingredients
In a large mixing bowl, add the matchstick carrots, the very well-drained pineapple chunks, raisins, and pecans. I’ve found that giving these a gentle stir at this stage helps distribute everything evenly before adding the wet dressing.
Step 3 — Make the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, lemon juice, sugar, and salt until the mixture is completely smooth and the sugar has dissolved. The lemon juice not only adds brightness but also helps balance the sweetness from the fruit.
Step 4 — Dress the Salad
Pour the creamy dressing over the carrot and fruit mixture in the large bowl. Using a large spatula or spoon, fold everything together gently but thoroughly. The goal is to coat every piece evenly without crushing the softer ingredients.
Step 5 — Chill for Best Flavor
For the most flavorful carrot raisin salad, cover the bowl and refrigerate it for at least 1-2 hours before serving. This resting time allows the raisins to plump up slightly and the flavors to marry, creating a more cohesive and delicious dish.
Step 6 — Serve and Enjoy
Give the salad one final stir before transferring it to a serving dish. This refreshing Carrot Salad with Raisins & Pineapples is best served cold and can be garnished with a few extra pecans for a beautiful presentation.
Nutritional Information
| Calories | ~280 |
| Protein | 3g |
| Carbohydrates | 32g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 220mg |
This carrot raisin pineapple salad is a good source of Vitamin A and provides a boost of Vitamin C from the pineapple and lemon juice. Note: Estimates based on typical ingredients and serving size. Values may vary.
Healthier Alternatives
- Greek Yogurt for Mayo — Swap half the mayonnaise for plain Greek yogurt to boost protein and reduce fat while keeping the creamy texture.
- Honey or Maple Syrup for Sugar — Use a natural liquid sweetener to dissolve more easily into the dressing and add a subtle flavor complexity.
- Dried Cranberries for Raisins — Offers a tart contrast to the sweet pineapple and adds a vibrant color to the dish.
- Sunflower Seeds for Pecans — A great nut-free alternative that still provides a satisfying crunch and is rich in Vitamin E.
- Fresh Pineapple for Canned — Using fresh, finely chopped pineapple eliminates added sugars and provides a brighter, more intense tropical flavor.
- Shredded Coconut — Add 1/4 cup of unsweetened shredded coconut for extra fiber and a delightful tropical twist.
Serving Suggestions
- Serve this sweet carrot salad as a vibrant side with grilled chicken, pork chops, or a classic pulled pork sandwich.
- Pack it for a picnic or potluck in a sealed container; its no-cook nature makes it a safe and easy travel companion.
- Scoop it onto a bed of crisp lettuce for a light lunch, adding a grilled protein for a complete meal.
- Offer it as a refreshing counterpoint to rich, savory dishes at holiday meals like Easter or Thanksgiving.
- Pair it with a glass of slightly sweet Riesling or a sparkling iced tea to complement the fruity notes.
- For a beautiful presentation, serve in a hollowed-out pineapple half or a clear glass bowl to showcase the colorful ingredients.
This versatile salad shines year-round but is especially perfect for spring and summer gatherings. It’s also an excellent make-ahead option for weekly meal prep.
Common Mistakes to Avoid
- Mistake: Using wet, undrained pineapple. Fix: As emphasized in Step 1, press the chunks thoroughly with a paper towel. Excess liquid will create a watery, separated dressing.
- Mistake: Adding the nuts too early if meal prepping. Fix: Stir in the pecans just before serving to maintain their signature crunch and prevent sogginess.
- Mistake: Over-mixing the salad after adding the dressing. Fix: Fold gently with a spatula to coat the ingredients without crushing the soft pineapple and making the salad mushy.
- Mistake: Skipping the chill time. Fix: Always refrigerate for at least 1-2 hours. This allows the raisins to plump and the flavors to meld, transforming the dish from good to great.
- Mistake: Using pre-shredded carrots that are too thick or dry. Fix: Seek out “matchstick” carrots specifically, as their thin, uniform size ensures the best texture and dressing coverage.
- Mistake: Not tasting for seasoning balance. Fix: After chilling, taste and adjust. Sometimes a small extra squeeze of lemon juice is needed to perfectly balance the sweetness.
Storing Tips
- Fridge: Store in an airtight container for up to 5 days. In my tests, the carrots and raisins stay perfectly textured for up to 4 days, though the nuts are best added fresh.
- Freezer: Freezing is not recommended for this creamy carrot salad, as the mayonnaise-based dressing will separate and the vegetables will become watery upon thawing.
- Reheat: This is a cold salad meant to be served chilled. Do not reheat. Simply take it out of the fridge 10-15 minutes before serving to take the extreme chill off, if desired.
For optimal food safety, always store your salad below 40°F. Making this dish a day ahead is actually ideal, as it gives the flavors more time to develop, making it a perfect stress-free meal prep option.
Conclusion
This Carrot Salad with Raisins & Pineapples is the ultimate make-ahead side dish, where the flavors only get better as they chill. Its perfect balance of sweet, creamy, and crunchy makes it a versatile favorite for any occasion. For another quick and vibrant side, try this 15 Minute Mexican Bean Salad Recipe. Give this recipe a try and share your thoughts in the comments below!
Frequently Asked Questions
How many servings does this Carrot Salad with Raisins & Pineapples make?
This recipe yields about 6-8 servings as a side dish. For a main course lunch portion, it comfortably serves 4. The total volume is roughly 6-7 cups, so you can easily scale the recipe up or down for your gathering.
Can I use a dairy-free alternative to mayonnaise?
Absolutely. For a dairy-free and vegan carrot salad, use a high-quality vegan mayonnaise. I’ve tested several brands and found that those with a neutral flavor and creamy texture work best to replicate the classic dressing without altering the sweet and tangy profile.
Why did my carrot raisin salad become watery after a day?
This usually happens if the pineapple wasn’t drained thoroughly enough. As mentioned in Step 1, pressing the chunks with a paper towel is crucial. If your salad does become watery, you can drain off the excess liquid and stir in a tablespoon or two of extra mayonnaise to re-emulsify the dressing before serving.
PrintCarrot Raisin Salad with Pineapple
Ingredients
- 10 oz. matchstick carrots
- 20 oz. pineapple chunks (very well drained of excess moisture)
- 1 cup raisins
- 1 cup pecans
- 2/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon salt
Instructions
- Mix matchstick shredded carrots, drained sweet pineapple chunks, raisins, and pecan pieces together in a bowl and mix well.
- Sprinkle carrot salad with granulated sugar and season with salt. Mix ingredients again well so all carrots are coated.
- Add full fat mayonnaise and lemon juice to a mixing bowl and whisk together
- Add mayo dressing mixture to carrot salad and combine, making sure all salad is covered.
- Refrigerate carrot raisin salad for a min of 1 hour before serving for best results and stir prior to serving to mix up any settled moisture.
