Description
A delightful and creamy carrot salad recipe that balances the sweetness of raisins and pineapple with a tangy dressing, perfect for picnics or as a refreshing side dish.
Ingredients
Scale
Carrot Salad:
- 4 cups shredded carrots (about 5 medium carrots)
- 1/2 cup raisins
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
Dressing:
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Carrot Salad: In a large bowl, combine shredded carrots, raisins, and crushed pineapple.
- Create Dressing: In a separate bowl, mix mayonnaise (or Greek yogurt), honey, lemon juice, salt, and pepper until smooth.
- Combine and Chill: Pour the dressing over the carrot mixture and toss to coat. Refrigerate for at least 30 minutes to meld flavors.
- Garnish and Serve: Top with chopped walnuts or pecans before serving.
Notes
- For a lighter version, use half mayo and half Greek yogurt.
- Add shredded coconut for extra sweetness or try dried cranberries instead of raisins.
- Pair with grilled meats or serve as a side at picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-Cook, Mixing
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 180
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 5 mg
