Old-Fashioned Carrot Raisin Salad with Pineapple

A Simple Family Recipe with Pineapple and Sweet Creamy Dressing

This old-fashioned Carrot Raisin Salad is a simple recipe from my grandmother's recipe collection. She would serve it alongside many of her meals, and it was one of those familiar dishes that always seemed to fit right in on the dinner table.

Made with shredded carrots, plump raisins, crushed pineapple, and a lightly sweetened mayonnaise dressing, this salad comes together with simple ingredients you probably already have in your pantry.

One little trick that makes this salad extra nice is soaking the raisins in warm pineapple juice before adding them. It softens the raisins, making them plump and tender while adding a little extra pineapple flavor.

Besides being a delicious side dish, carrots provide fiber, vitamin A, vitamin K1, potassium, and antioxidants. Raisins contribute fiber, potassium, iron, and other minerals and antioxidants. Together, they make a colorful salad that's a nice addition to an everyday family meal.

Whether you're serving Sunday dinner, a holiday meal, or simply looking for an easy side dish, this old-fashioned carrot raisin salad is a wonderful recipe to keep in your collection.

Ingredients:

1 pound shredded carrots
1 1/4 c. raisins
1 (8-ounce) can crushed pineapple, drained (reserve the juice)
2 to 3 Tbs. mayonnaise, or more to taste
1/4 c. sugar, or to taste
1 to 2 Tbs. reserved pineapple juice
1 tsp. vinegar or lemon juice
1/4 tsp. salt

Directions:

Drain the crushed pineapple, reserving the juice in a small saucepan. Over medium-low heat, bring the juice to a gentle simmer. Do not allow it to boil. Remove from the heat.

Stir the raisins into the warm pineapple juice. Cover the saucepan and let them soak for 10 to 15 minutes until plump and softened.

Pour the raisins through a fine-mesh strainer set over a bowl to catch the remaining juice. Allow the raisins to cool completely before adding them to the salad. Reserve 1 to 2 tablespoons of the leftover pineapple juice for the dressing.

In a large mixing bowl, combine the shredded carrots, cooled raisins, and drained crushed pineapple. Stir gently to distribute the ingredients.

In a small bowl, whisk together the mayonnaise, sugar, vinegar or lemon juice, and salt until smooth. Stir in 1 to 2 tablespoons of the reserved pineapple juice until the dressing reaches your desired consistency.

Pour the dressing over the carrot mixture. Stir until the carrots, raisins, and pineapple are evenly coated.

Cover and refrigerate for at least 30 minutes before serving. This gives the flavors time to blend.

Tips for Best Success:

• Use freshly shredded carrots: Freshly shredded carrots give the salad a nice texture and are generally more flavorful than pre-shredded carrots.
• Don't skip soaking the raisins: A short soak in warm pineapple juice softens the raisins and makes them plump and tender.
• Allow the raisins to cool: Make sure the raisins have cooled completely before mixing them with the mayonnaise dressing.
• Drain the pineapple well: Too much extra pineapple juice can make the salad watery.
• Adjust the sweetness: Start with the recommended amount of sugar and add more if you prefer a sweeter salad.
• Make it ahead: This salad tastes even better after it has had time to chill and the flavors have blended.

Variations and Substitutions:

• Add chopped nuts: Chopped walnuts or pecans make a nice addition and provide a little crunch.
• Use Greek yogurt: Replace some or all of the mayonnaise with plain Greek yogurt for a tangier dressing.
• Try a little cinnamon: A small pinch of cinnamon adds a warm flavor that pairs nicely with the carrots, pineapple, and raisins.
• Use fresh pineapple: Finely chopped fresh pineapple can be substituted for canned crushed pineapple. You may need a little additional juice for soaking the raisins.
• Adjust the dried fruit: Golden raisins can be used in place of regular raisins for a slightly different flavor.
• Reduce the sugar: If your pineapple and raisins are sweet enough, you can reduce the sugar or leave it out altogether.

Serving Suggestions:

This old-fashioned carrot raisin salad is a versatile side dish that goes well with many family meals.  Serve it alongside:

• Baked ham or roasted pork.
• Fried or baked chicken.
• Meatloaf and mashed potatoes.
• Pot roast with carrots and potatoes.
• Grilled hamburgers or barbecue.
• Holiday dinners and Sunday family suppers.

It is also a nice addition to potlucks, picnics, and family gatherings because it can be prepared ahead of time and served chilled.

How to Store:

• Refrigerator: Store leftover carrot raisin salad in an airtight container in the refrigerator for up to 3 days.
• Make ahead: You can prepare this salad a day ahead. Keep it covered and refrigerated until ready to serve.  
• Stir before serving: Some liquid may collect at the bottom as the salad sits. Give it a gentle stir before serving.
• Freezing: Freezing is not recommended. The carrots can lose their texture, and the mayonnaise dressing may separate when thawed.

Frequently Asked Questions:

Can I make carrot raisin salad the night before?
Yes! This is a wonderful make-ahead side dish. Prepare the salad, cover it, and refrigerate overnight. Stir gently before serving.

Why soak the raisins in pineapple juice?
Soaking the raisins in warm pineapple juice helps soften and plump them. It also gives them a little extra sweetness and pineapple flavor.

Can I use pre-shredded carrots?
Yes. Bagged shredded carrots will work if you're short on time. However, freshly shredded carrots generally have a better texture and flavor.

Can I make this salad without mayonnaise?
Yes. You can substitute plain Greek yogurt or use a combination of mayonnaise and yogurt. Keep in mind that the flavor will be a little different from the traditional version.

Why is my carrot raisin salad watery?
Excess pineapple juice or moisture released from the carrots can cause some liquid to collect at the bottom. Be sure to drain the pineapple well and use only the recommended amount of reserved juice in the dressing.

How long should carrot raisin salad chill before serving?
At least 30 minutes is recommended. Chilling gives the ingredients time to blend and allows the dressing to coat the carrots and raisins.