Go Back
+ servings
Carrot Raisin Salad with Pineapple

Carrot Raisin Salad with Pineapple

Prep Time 15 minutes
Chill time 4 hours
Servings 12 servings
Author Melissa Sperka


  • 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
  • Dressing:
  • 1/2 cup mayonnaise
  • 3 Tbsp granulated sugar or equivalent sweetener of choice
  • 1 Tbsp white balsamic or rice wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1 1/2 tsp poppy seeds
  • 1 tsp salt or garlic salt omit garlic powder if using garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp 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.


Time saving shortcut: Use 2 (10-oz) packages matchstick carrots from the produce department in place of the julienne carrots.