An old-fashioned carrot salad with raisins is a simple salad that has withstood the test of time. Vibrant orange carrots provide a refreshing crunch, while the sweetness of raisins and pineapple create a perfect balance of flavors. With just a handful of ingredients you have a not-too-sweet side dish that works great for a picnic or cookout but can also serves as a fresh addition to Sunday dinners.
Add A Simple Grated Carrot Salad to Your Next Meal
Fresh, crisp, and a little sweet, this carrot salad is the side that showed up at every Sunday dinner in my house. It takes minutes to make and works with just about anything, from pot roast to a plate of barbecue.
Grated carrot salad was a staple at our house growing up, when my sisters and I were old enough, we were tasked with shredding the carrots for making it. Mom served it with everything from burgers and hot dogs to Easter ham. With it’s simple ingredients, it goes with anything you’re serving for lunch or dinner and it just gets better as it sits in the fridge.
Featured reader review
“Boy, oh boy! Does this salad ever take me back to my childhood growing up in Alabama!! I remember eating this throughout my childhood, but I don’t think powdered sugar was used. I’m adding ingredients to my grocery list to make real soon.
Thank you, Barbara, for bringing up childhood memories with this recipe… reminds me of my mother who used to make this often.”.”
Tricia
It’s not complicated. Shredded carrots, a handful of pineapple, and a slightly sweet dressing that pulls it all together. Somehow it just works, cool, crisp, a little tangy, a little sweet. I still make it the same way, because why mess with something that just works?
Besides being a light and refreshing side dish, it’s super simple to make. You don’t need fancy equipment or complicated techniques. Just grab your trusty grater, a bowl, and a few basic ingredients, toss everything together and enjoy.
By soaking the raisins in pineapple juice, they plump up and infuse the salad with extra sweetness that is offset by just a bit of tango mayo. I don’t love salads that are swimming in mayonnaise, this one has just enough to hold it together.
Ingredient Notes
See the recipe card for full amounts and directions.
- Raw Carrots: Grating fresh carrots provides crunch and vibrant color to the salad. If you’re short on time, you can use pre-shredded carrots from the store, but they are harder to eat in salad form and I prefer to grate my own or use a food processor.
- Raisins: Plump and sweet, raisins add a pleasant flavor and texture. They plump up even more when soaked in pineapple juice and become infused with pineapple flavor. You can use any type of raisin, but traditional black raisins add more of a color contrast then golden raisins in this salad.
- Pineapple: If you use pineapple chunks, you’ll need to cut them into smaller pieces. Otherwise, buy the tidbits and use them as-is. You can also use fresh sweet pineapple.
Super Simple Steps
This salad recipe comes together in just a few quick steps. Leave an hour or so for it to meld together at the end.
Step 1: Soak the raisins.
Step 2: Prepare the salad.
Step 3. Prepare the dressing and mix.
This salad will taste even better if it’s been left to sit for a bit of time. So, cover it with plastic wrap and refrigerate for an hour if you have time. You can even refrigerate it overnight.
It’s a no-brainer for Sunday supper, but it also belongs at cookouts, holidays, or potlucks. It pairs with baked ham, barbecue, fried chicken, or a spread of casseroles. It’s one of those sides that doesn’t fight for attention but always disappears anyway.
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Old-Fashioned Carrot Salad with Raisins
Ingredients
- 6 Carrots medium, peeled and grated, about 4 cups
- 1 cup Raisins
- ¼ cup Mayonnaise
- 2 tablespoons Powdered sugar
- 8 ounce Pineapple chunks canned
Equipment
Instructions
- Add the raisins to a bowl. Drain the pineapple, pouring the juice into the bowl of raisins. Let it sit until they have plumped up, about 15 minutes.
- If you’re using pineapple chunks, you’ll need to cut them in half. If you’re using pineapple tidbits, you won’t need to cut them.
- Peel and grate the carrots. You’ll need about 4 cups. Add to a large bowl and then add the pineapple and raisins.
- In a small bowl, combine the mayonnaise and powdered sugar. Stir until smooth. Pour over the carrot mixture and stir to combine.
- Cover and refrigerate for an hour or overnight
Barbara’s Tips + Notes
- Grated carrots will work better than carrots that have been pre-grated at the store.
- Make sure to thoroughly combine the mayo and powdered sugar dressing before pouring it over the carrot mixture. Stir it together until you’re sure the sugar is well incorporated into the mayo.
- If you have 3-4 hours to let the salad sit, it will taste even better!
- This will stay fresh in the fridge for 3-4 days.
Nutrition
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Cindy Valchine says
What do you do with the pineapple juice you used to plump the raisins?
Barbara Curry says
You just drain the raisins and pour it out.
Angelina Beardsley says
I have not made this yet. I don’t use powder sugar that often so buying a box would be a waste and with the cost of everything can you use regular sugar or splenda?
Barbara Curry says
You can use regular sugar, the powdered sugar just dissolves quicker but it will taste great with sugar instead.
Barbie K says
You can also easily make your own powdered sugar. You can use a blender, smoothie maker, or a “bullet”. In a minute or two it will grind it down to a powder
Barbara Curry says
Thanks Barbie
Tricia B. says
Boy, oh boy! Does this salad ever take me back to my childhood growing up in Alabama!! I remember eating this throughout my childhood, but I don’t think powdered sugar was used. I’m adding ingredients to my grocery list to make real soon.
Thank you, Barbara, for bringing up childhood memories with this recipe… reminds me of my mother who used to make this often.
Barbara Curry says
This takes me right back to Mom’s Sunday dinners. Glad to bring up good memories.
Janice andrews says
This is great
Barbara Curry says
I’m glad you liked it.