Classic Carrot Raisin Salad

ByJulia Jordan Updated on
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Classic Carrot Raisin Salad is a traditional dish in the south. An easy to prepare side dish that can be made ahead of time. Cool and perfect on warm days.

This simple tried and true salad is a favorite at potluck gatherings. The sweetness of the carrots, raisins and pineapple compliment the tangy mayonnaise dressing.

It is as simple as keeping this delicious carrot salad refrigerated until ready to serve. I do like to give it a stir just before serving as the dressing will settle to the bottom of the dish.

 
Ingredients
 
  • 1 lb Shredded Carrots, freshly grated is best
  • 1 c Pineapple Tidbits, can use crushed – drained but reserve juice
  • 1/2 c Raisins
  • 2 tbs Pineapple Juice
  • 2 tbs Granulated Sugar
  • 1/2 c Mayonnaise
  • Pinch of Salt
  • Cracked Black Pepper
Combine all ingredients. Mix well and refrigerate at least 2 hours before serving.
 
Some recipes call for plumping the raisins in warm juice or water before adding them to the salad. I find this step to be unnecessary as they plump in the salad mixture while refrigerated. If you feel you must plump them before, by all means please do. It’s all about what works best for you.
 
Give a stir to mix and redistribute the juices before serving.
 
Try this salad with diced apples or add sweetened coconut flakes.
 

Classic Carrot Raisin Salad Recipe

 
carrot raisin salad side dish in a glass serving bowl

Let’s make this Classic Carrot Raisin Salad Recipe!

carrot raisin salad
4.50 from 2 votes
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Classic Carrot Raisin Salad Recipe

Classic carrot raisin salad is a delicious sweet side dish that is a favorite at gatherings.
Prep Time10 minutes
Total Time10 minutes
Servings: 1 Side Dish
Calories: 125kcal
Author: Julia Jordan | Julia’s Simply Southern

Ingredients

  • 1 lb. Shredded Carrots freshly grated is best
  • 1 c Pineapple Tidbits can use crushed – drained but reserve juice
  • 1/2 c Raisins
  • 2 tbsp. Pineapple Juice
  • 2 tbsp. Granulated Sugar
  • 1/2 c Mayonnaise
  • Pinch of Salt
  • Cracked Black Pepper

Instructions

  • Combine all ingredients. Mix well and refrigerate at least 2 hours before serving.
  • Stir the salad to mix and redistribute the dressing and juices before serving.

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Nutrition

Serving: 1 | Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 108mg | Fiber: 2g | Sugar: 12g
 
carrot salad with pineapple

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Julia - author and publisher of Julia's Simply Southern Food Blog Recipes

About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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7 Comments

  1. I have loved this salad since I was a little girl, when my grandmother would make it for me. I had lost her recipe and couldn't find one that I liked. I will be making this one ASAP, as it looks to be almost identical to hers! Thanks so much for sharing it today!

    Reply

    2. I swear I’d bet u were raised in my home right beside me. My dad’s family were from Tennessee.. Maybe mom got a lot of the recipes from her mother n law.

  3. Was always shredding my carrots so avoid making this because too much trouble – didn’t occur to me to buy shredded ones! This is SO good.

    Reply