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.
- 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.