Carrot Salad With Raisins & Pineapples Recipe

I reimagined a Carrot Raisin Salad by folding in pineapple, pecans, and one simple pantry trick that keeps the salad from going soggy.

I never expect a simple bowl to steal the show, but my Carrot Salad With Raisins & Pineapples often does. Shredded carrots give a crisp, almost noisy crunch while crushed pineapple drops sweet, bright notes that cut right through.

It’s simple but has little surprises that make people ask what I did, like that faint tang that wakes the flavors up. It feels old fashioned without being boring, and I always bring it when I want something that disappears fast.

If you like retro sides with a twist, this Carrot Raisin Salad will make you rethink the usual picnic lineup.

Ingredients

• Crunchy carrots add fiber, beta carotene thats good for eyes, natural sweetness and color.
• Juicy pineapple brings vitamin C, tangy sweetness and a tropical zip that wakes stuff.
• Raisins give chewy texture, concentrated sugars and iron rich little bites of sweetness.
• Pecans add crunch, heart healthy fats, a toasty nuttiness and subtle buttery flavor.
• Mayonnaise makes it creamy, adds richness and a mild tang that ties things.
• Fresh lemon juice brightens flavors, adds acidity and keeps everything tasting lively.
• A touch of sugar balances tartness, boosts sweetness and helps flavors meld.

Ingredient Quantities

• 4 cups shredded carrots (about 4 to 5 medium carrots), packed
• 1 cup crushed pineapple, well drained
• 1/2 cup raisins (dark or golden)
• 1/2 cup chopped pecans, toasted if you want
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

How to Make this

1. Shred about 4 to 5 medium carrots to make 4 cups packed, put them in a large bowl, tamp them down so theyre really packed.

2. Drain 1 cup crushed pineapple very well, press with a spoon or pat with paper towels so you dont add too much juice and make the salad soggy.

3. If you want toasted pecans, heat a dry skillet over medium, add 1/2 cup chopped pecans and toast, stirring, 3 to 5 minutes until fragrant, then cool on a plate.

4. Whisk together 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 2 tablespoons granulated sugar, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper until smooth and the sugar starts to dissolve.

5. Pour the dressing over the shredded carrots and toss well so the carrots are evenly coated, use a big spoon and fold rather than mash.

6. Gently fold in the drained pineapple, 1/2 cup raisins and the toasted or raw pecans, try not to break up the pineapple too much.

7. Taste and adjust: add a pinch more salt, pepper or sugar if it needs it, a little more lemon juice if you want more tang.

8. Cover and chill at least 1 hour so the flavors meld, but its even better if you make it a few hours ahead or the day before.

9. Before serving give it a quick stir, break up any clumps and if the salad seems dry you can stir in a teaspoon or two more mayo, but dont overdo it.

10. Keep leftovers refrigerated in a sealed container for up to 3 days, the raisins will plump and the pecans soften a bit but it still tastes great.

Equipment Needed

1. box grater or food processor with shredding disk, for grating the carrots fast
2. large mixing bowl to tamp, toss and hold the packed carrots
3. measuring cups and spoons, for the mayo, sugar, lemon juice and spices
4. fine mesh strainer or layers of paper towels to press the crushed pineapple dry
5. whisk to blend the dressing until smooth
6. big spoon or rubber spatula, to fold the salad without mashing it
7. small dry skillet and a plate, if you wanna toast the pecans (and something to stir with)
8. airtight container or bowl with lid and plastic wrap for chilling and storing leftovers

FAQ

Carrot Salad With Raisins & Pineapples Recipe Substitutions and Variations

• Carrots: swap shredded carrots for shredded jicama, shredded green cabbage, or grated apple — jicama keeps it extra crisp, cabbage gives a milder flavor, apple adds sweet-tart notes.
• Mayonnaise: use plain Greek yogurt or sour cream for a lighter tang, or vegan mayo if you need dairy free — yogurt makes it fresher and less heavy.
• Raisins: replace with dried cranberries, chopped dates, or golden sultanas for different sweetness and chew — cranberries add a tart pop.
• Pecans: sub chopped walnuts, sliced almonds, or roasted sunflower seeds for a nut-free option — toasting any of them brings out more flavor.

Pro Tips

1) Drain that pineapple till it feels dry, seriously dont be shy about squeezing or patting it. Too much juice makes the whole salad watery and dulls the mayo, so take the extra minute.

2) Toast the pecans but watch them like a hawk, 3 to 5 minutes usually, until they smell nutty and get a little color. Let them cool on a plate so they stop cooking, and add them at the end if you want crunch, or earlier if you dont mind them softening.

3) Make it ahead — the flavors get way better after a few hours or overnight. But remember raisins swell and sweetness concentrates, so taste before serving and tweak lemon, salt or a teaspoon or two more mayo if it seems dry.

4) Play with texture and swaps: grate carrots coarsely for chew or use the processor for a finer, creamier bite. For a lighter version swap up to half the mayo with Greek yogurt, or add a little citrus zest (orange or lemon) for extra brightness.