Carrot Salad
This carrot salad combines shredded carrots, pineapple tidbits, plumped raisins, and creamy mayo for a sweet, refreshing side dish that tastes best when refrigerated overnight.
This carrot salad combines shredded carrots, pineapple tidbits, plumped raisins, and creamy mayo for a sweet, refreshing side dish that tastes best when refrigerated overnight.
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Place raisins in a cup and cover with water. Let them sit to plump up while you prepare the other ingredients.
Peel the carrots and trim the tops off.
Using a grater, shred all the carrots into a large mixing bowl.
To the bowl with the carrots, add the mayonnaise, drained pineapple tidbits, and sugar.
If using, add the pistachios.
Drain the water from the plumped raisins and add them to the bowl.
Mix all ingredients together until well combined.
For best results, cover and refrigerate overnight before serving. Stir again before serving.
Cover and refrigerate for up to 4 days; stir before serving as the dressing settles.
box grater or microplane · large mixing bowl
Yes, cover and refrigerate overnight for best results. The flavors meld together and the carrots soften slightly. Stir again before serving.
No, they're optional. They add a savory crunch, but the salad is delicious without them if you prefer or have allergies.
You can use a food processor with the shredding blade, a box grater, or a microplane. A grater is traditional and gives the best texture for this recipe.
Sour cream or Greek yogurt can replace mayo for a tangier version, though it will change the creamy texture slightly.
Covered in the refrigerator, it stays fresh for 3 to 4 days. The carrots will soften over time as the dressing hydrates them.
