This Carrot Raisin Salad with pineapple takes a bit of a turn from the classic as it features crushed and chunks of pineapple in the mix. It also includes thinly sliced red onion which gives it a bit of a bite. All dressed with a homemade poppy seed dressing to enhance the flavor giving an update to this classic dish.
Easy Carrot Raisin Salad Recipe
The colors in this salad are notable featuring vibrant orange, sunny sweet pineapple and dark red raisins making it a feast for the eyes. I highly recommend that you skip grating the carrot and julienne the pieces instead which tends to hold up better to the dressing and maintains the integrity and crunchiness of the carrot pieces. There's texture galore, and when using julienned carrot it doesn't turn to "mush" the next day like grated carrot salads tend to do. This simple dish can be served with nearly any grilled entrée, during the holidays as a festive side dish or as a warm weather salad for a casual backyard barbecue. The sky's the limit.
How to Make the Best Carrot Raisin Salad Recipe
- Ingredients you'll need to make homemade Carrot Raisin Salad: Julienned carrots, raisins, red onion and pineapple chunks.
- To make the Carrot Salad dressing you'll need: Mayonnaise, granulated sugar, crushed pineapple, lemon juice, poppy seeds, garlic salt, onion powder, balsamic vinegar or rice wine vinegar and fresh chives for garnishing.
- I highly recommend you skip the grater and julienne the carrots instead. It holds up better to the dressing and prolongs the life of the salad.
- Shortcuts can be ever so helpful on busy days. If you're pressed for time, grab a couple of packages of matchstick carrots from the produce department and you'll be good to go with minimum prep. If any of the pieces are super long, trim them to equal size pieces.
- I really love having a bit of pineapple flavor in every bite, so you'll note that I add crushed pineapple into the dressing and then chunks of pineapple into the salad mix for texture. You could omit iit but I highly recommend that you try it.
- You can use classic raisins or golden raisins in this recipe depending on your personal preference.
- This recipe is my take on a vintage salad brought forward with a few flavor twists. It's a very special side dish to make and serve.
- Allow ample time for the Carrot Salad to chill to allow the flavors to fully marry. You can make this several hours in advance for optimum flavor.
- Store Carrot Raisin Salad chilled in the refrigerator for up to 4 days.
More Easy Salad Recipes to Make
Salads always have a place on the menu whether they're being served as a side dish or as an entree. More delicious salad recipes you may also likes to try:
- My popular Cilantro Lime Cole Slaw is a delicious option for fish tacos.
- Creamy Grape Salad is a potluck rock star that never gets old.
- This 5 Bean Salad gets better and better with each passing day.
- Cucumber Red Onion Salad is good and good for you!
- Broccoli Salad with toasted pecans and bacon.
- Tuna Macaroni Salad is a yummy option for warm afternoons when you want a light supper.
- Scrumptious Fresh Cherry Tomato and Cucumber Salad is the perfect way to use garden bounty.
- Pickled Carrots from The Pioneer Woman.
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Helpful Kitchen Items:
Carrot Raisin Salad
- 4 cups thinly julienned carrots About 4-5 medium-large carrots
- 1 cup raisins
- 1 8 oz can pineapple chunks, well drained
- 1 small red onion thinly sliced
- ½ cup mayonnaise
- 3 tablespoon granulated sugar or equivalent sweetener of choice
- 1 tablespoon white balsamic or rice wine vinegar
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoon poppy seeds
- 1 teaspoon salt or garlic salt omit garlic powder if using garlic salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 8 oz crushed pineapple, well drained
- Snipped fresh chives for garnishing optional
- In a large mixing bowl toss together the carrots, raisins, pineapple chunks and onion. Set aside.
- In a separate bowl, whisk together the mayonnaise, sugar, vinegar, lemon juice, poppy seeds, salt, onion and garlic powders. Whisk until fully combined then stir in the crushed pineapple. Taste and adjust salt and sugar, if needed.
- Pour over the carrot mixture in the mixing bowl and stir until evenly coated.
- Cover and chill for 4 hours or overnight.
- Stir well before serving. sprinkled with chopped chives, if desired.
I didn't think carrot salad could be improved upon but once again, you've gone and done it! Using both crushed and chunks of pineapple was brilliant. Thank you!
Wow, thanks for such a nice comment!
As a foodie and cook I have to say this is the best carrot salad I've ever eaten.
I consider that high praise, thank you!
(Sorry) 🙂 also Melissa can I use white wine vinegar instead of the white balsamic? Would I need to add more sugar? - this is one of your salads that's going to sit on the table for my husband's 60th and I know it's going to work - thankyou for stress free sides that work.
I've never tested sultanas in this recipe but, they should work fine. Feel free to adjust the sweetness to your personal taste, it may not need additional sugar in that instance.
Jennifer de Souza
Can you kindly provide the nutritional facts for this salad? Sounds soooo good, but I'm watching my weight. Thanks very much.
There are many free online tools available to calculate calories and nutritional value checkout this article here it may help.
The Carrot, raisin,onion pineapple salad is excellent...thank you for posting
It's my pleasure!