Carrot Raisin Salad

Carrot raisin salad is one of those quirky, old-fashioned recipes that always seems to make a comeback. It’s cheerful, colorful, and ridiculously easy to toss together. Sweet shredded carrots, plump raisins, and juicy pineapple mingle in a creamy dressing for a side dish that somehow manages to be both refreshing and nostalgic. It’s a no-cook recipe that feels right at home at picnics, potlucks, and holiday tables alike.

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I reach for this one whenever I want something bright and fresh but still cozy enough to count as comfort food. There’s just something about that crunchy carrot bite paired with bursts of raisin sweetness and the tangy creaminess of the dressing that keeps you going back for more. It even reminds me of the version Chick-fil-A served for years, a simple, nostalgic favorite that people loved. This salad is also endlessly customizable, so you can stick to the classic or throw in your own fun twists.

Tips for Beginners

Shred your own carrots. You can use pre-shredded carrots in a pinch, but for the best flavor and texture, it’s worth taking a few extra minutes to grate them yourself. In a simple side dish like this, the carrots really shine, and freshly grated ones are sweeter, juicier, and have a softer crunch that blends beautifully with the creamy dressing.
Drain crushed pineapple well. I’ve learned the hard way that pineapple juice can sneak in and thin out the dressing. Be sure to drain the crushed pineapple really well. Sometimes I even press it gently with a spoon to get every last bit of liquid out.

Carrot Raisin Salad

Step-by-step photos can be seen below the recipe card.

Course Salad, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 257kcal

Author Krista Teigen

Ingredients

½ cup mayonnaise
1 tbsp honey
1 tbsp apple cider vinegar
pinch salt and pepper
6 large carrots peeled and grated
1 cup raisins
8 oz. crushed pineapple (1 small can)

Instructions

In a large bowl, whisk together the mayonnaise, honey, apple cider vinegar, salt, and pepper.
Add in the carrots, raisins, and crushed pineapple, and stir to combine.

Notes

If you like things on the tangier side, try using just half the honey or skip the pineapple altogether. The carrots and raisins will still give you plenty of natural sweetness.
Swap the mayonnaise for Greek yogurt or sour cream for a tangier twist, or use your favorite dairy-free mayo to make this salad completely vegan.
Adjust the sweetness to your liking by adding more or less honey or maple syrup.

Nutrition

How to Make Carrot Raisin Salad Step by Step

Gather all the ingredients together.

Mixing bowl with creamy dressing and a whisk, surrounded by bowls of shredded carrots, raisins, and crushed pineapple.

Make the dressing: In a large bowl, whisk together ½ cup mayonnaise, 1 tbsp honey, 1 tbsp apple cider vinegar, and a pinch of salt and pepper until smooth.

Glass mixing bowl of shredded carrot raisin salad being stirred with a spatula, showing visible raisins and pineapple pieces.

Add the mix-ins: Stir in 6 grated large carrots, 1 cup raisins, and 1 (8-oz) can crushed pineapple until everything is well coated.

Overhead view of a bowl of carrot raisin salad with a gold spoon, next to small bowls of raisins and black pepper.

Chill and serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.

Close-up overhead view of carrot raisin salad in a white bowl, with raisins and pineapple mixed throughout.

How to Store and Make Ahead

This carrot raisin salad is a great make-ahead option because the flavors only get better as they sit. You can prepare it up to 24 hours in advance. Keep it covered in the fridge until you’re ready to serve.

Leftovers will stay fresh for about 3 days in an airtight container. If the dressing looks a little looser after chilling, just give it a quick stir before serving. I don’t recommend freezing it, since the carrots lose their crunch once thawed.

Carrot Raisin Salad Variations

Dried fruit swaps: Try golden raisins, dried cranberries, chopped dates, or even diced dried apricots for a different kind of sweetness.
Extra crunch: Beyond nuts and seeds, shredded coconut or chopped celery adds great texture.
Fresh fruit: Apple slices, diced pears, or seedless grapes make it extra fresh and juicy.
Warm spices: A pinch of cinnamon or nutmeg can give the salad a cozy, unexpected twist.
Savory balance: Add a little finely diced red onion or chives to offset the sweetness.

Serving Suggestions

I love serving this alongside another Chick-fil-A classic, Chick-fil-A mac and cheese, or a comforting chicken-fried steak sandwich. If you’re heading to a potluck, it’s the perfect fresh, colorful side to balance out a rich, comforting classic casserole. Honestly, it’s so versatile that it feels just as at home on an Easter brunch table as it does at a big holiday buffet.