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Carrot Raisin Salad

This old-fashioned carrot raisin salad is sweet, tangy, and creamy, made with freshly shredded carrots, plump raisins, crushed pineapple, and toasted walnuts in a light honey lemon mayo dressing. It's a retro Southern potluck classic that kids love and takes just 15 minutes to make. This easy carrot raisin salad recipe is gluten-free, dairy-free, and even better after chilling.

By Sefa Tedik Published

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Carrot Raisin Salad
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Instructions

  1. In a large bowl, whisk ½ cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon cinnamon until smooth.

  2. Add 1 pound shredded carrots, ½ cup raisins, and the drained crushed pineapple and stir until evenly coated.

  3. Cover and refrigerate the carrot raisin salad for at least 30 minutes so the raisins plump. Stir in ⅓ cup toasted walnuts just before serving.

Tips

Shred the carrots on the small holes of a box grater for the classic fine texture, or use a food processor to save time. Drain the pineapple well so the salad doesn't get watery. Swap half the mayonnaise for Greek yogurt for a lighter, tangier version.

Storage

Store carrot raisin salad covered in the refrigerator for up to 4 days. Add the walnuts fresh when serving leftovers.

Serving suggestions

Serve carrot raisin salad at potlucks and Easter dinner, alongside fried chicken, ham, or barbecue, or in kids' lunchboxes.

  • Budget-friendly
  • Kids love it
  • Make ahead
  • No-cook
  • Southern & Cajun
  • Spring

Source: https://panfold.com/recipe/carrot-raisin-salad

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