🥕 Carrot Salad with Pineapple and Raisins
Servings: 6
Prep Time: 15 minutes
Chill Time (optional): 30 minutes
Total Time: 15–45 minutes
🧂 Ingredients
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4 cups shredded carrots (about 4–5 medium carrots)
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1 cup crushed pineapple, drained (reserve 1–2 tbsp juice)
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½ cup raisins
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½ cup mayonnaise (or plain Greek yogurt for a lighter version)
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1–2 tbsp pineapple juice (from the can)
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1 tbsp honey or sugar (optional, to taste)
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Pinch of salt
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Optional add-ins:
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½ cup chopped walnuts or pecans
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¼ cup shredded coconut
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1 tbsp lemon juice (for brightness)
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👩🍳 Instructions
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Prep the Carrots:
Peel and shred the carrots using a box grater or food processor.
Place in a large mixing bowl. -
Add Mix-Ins:
Add crushed pineapple, raisins, and nuts (if using) to the carrots. -
Make the Dressing:
In a small bowl, whisk together mayonnaise (or yogurt), pineapple juice, honey or sugar, and a pinch of salt.
Adjust sweetness or acidity to your liking. -
Combine:
Pour dressing over the carrot mixture. Toss until evenly coated. -
Chill (Optional):
Refrigerate for 30 minutes before serving — this helps the flavors blend and the raisins soften. -
Serve:
Serve cold or at room temperature. Garnish with extra nuts, coconut, or a few pineapple tidbits if desired.
🥄 Tips & Variations
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Make it lighter: Use half mayo and half yogurt for a balanced creamy-tangy flavor.
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Make it vegan: Use vegan mayo or coconut yogurt.
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Make-ahead friendly: Keeps well for up to 2–3 days in the fridge (best if you stir before serving).
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Extra color: Add shredded apple or a handful of dried cranberries for variety.
Would you like me to give you a tropical twist version (with coconut and lime) or a Southern-style version (creamier with a touch of sugar and vinegar)?
