Carrot Raisin Salad

Side view of a chilled, textured salad served in a white ceramic bowl.

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Carrots, mayo, sour cream, pineapple, raisins. This classic Carrot Raisin Salad is creamy, cold, and surprisingly irresistible.

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You know how some foods hit you out of nowhere, like a song from high school you forgot you knew every word to?

Yeah. That’s what Carrot Raisin Salad did to me.

I hadn’t had it in… what, fifteen years? Maybe more? I was visiting my aunt in North Carolina last summer — her place smells like cinnamon and laundry sheets, and there’s always a dog barking in the distance — and she served this salad with lunch, like it was no big deal. “Just something to go with the chicken,” she said.

One bite and I was weirdly emotional. Like, where has this been all my adult life?

It was creamy. Bright. The carrots were crunchy but softened just enough by the dressing, the raisins were plump (ugh, sorry, but also accurate), and the pineapple added this surprise sweetness I didn’t even know I missed.

Anyway, long story short, I recreated it the next day in my tiny apartment kitchen, and now it’s one of my go-tos. Especially when I need a side that feels like a hug. Or when I have extra carrots. Or just… when I need something easy that makes me happy.

Why You’ll Love This Carrot Raisin Salad Recipe?

So listen, I know it sounds like a throwback from a church potluck in 1983 (and okay, maybe it is), but here’s the thing:

  • It’s so easy you can make it half-asleep, which I have.

  • It keeps well, which is rare in the salad world.

  • It’s cool and creamy, which makes it weirdly refreshing next to something hot and crispy — like fried chicken or BBQ anything.

  • And it has that sweet-savory thing going on that just works. I don’t know why. I stopped questioning it.

Plus, it tastes like something your grandma might’ve served you in a glass bowl with a little smile and zero explanation. Which, honestly? I miss.

Side view of a chilled, textured salad served in a white ceramic bowl.

Ingredient Notes:

Let’s break it down. These ingredients aren’t fancy, but together? They’re kinda magic. Each one’s got a role to play.

  • Shredded carrots (4 cups): Fresh is best. Grate ’em yourself if you’ve got the time or emotional bandwidth. Bagged works, but chop ’em a bit or they stay too stiff.

  • Mayonnaise (½ cup): I know. I know. But trust me. This is the base that makes it all smooth and nostalgic.

  • Sour cream (⅓ cup): It cuts the mayo, adds tang, and keeps it from being gluey. (Yes, that’s a technical term now.)

  • Apple cider vinegar (1 tbsp): A little acid wakes up the whole thing.

  • Raisins (1 cup): Classic. Sweet. Chewy. Sometimes I soak them in warm water for 10 minutes to plump them up. Sometimes I don’t. Depends on my mood.

  • Pineapple (8 oz, chopped): I love the canned stuff here. Sue me. Just drain it well or it’ll water everything down.

  • Kosher salt & black pepper: Yes. You still need these. Even in something sweet.

Close-up of a vibrant slaw-style mixture with raisins and flecks of orange.

How To Make Carrot Raisin Salad?

This isn’t one of those “I swear it’s easy” recipes with twenty steps. This is actually easy.

Step 1: Toss It All Together
Grab a big bowl. Add the carrots, mayo, sour cream, vinegar, raisins, pineapple, salt, and pepper. Stir. That’s it. Stir until everything looks like it belongs together — and you’re not spotting lone clumps of mayo.

Step 2: Let It Chill
Cover and pop it in the fridge for at least an hour. Longer is better. It gives the flavors a chance to mellow and mingle. Also? It tastes best cold. I’ve tried it warm. No.

Step 3: Serve It Up
You can make it pretty in a nice bowl with parsley if you’re trying to impress someone. Or, if you’re like me, just spoon it straight from the mixing bowl while deciding what to eat with it.

Colorful shredded vegetable dish with a creamy dressing and sweet mix-ins.

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Storage Options:

  • Fridge: Airtight container, up to 4 days. Maybe longer, but you’ll probably eat it first.

  • Freezer: Nah. It gets weird. Like soggy-cold-weird.

  • Next-day magic: Honestly? It tastes better after a night in the fridge. Everything softens and blends just enough. Don’t skip this part.

Variations and Substitutions:

I’ve made this so many different ways depending on what’s in my kitchen (or how chaotic I’m feeling). Some swaps work great, others… well, you’ll see.

  • Greek yogurt for sour cream? Totally fine. Adds more tang.

  • Golden raisins instead of regular? Pretty and slightly less sweet. Go for it.

  • Add chopped apple or celery for crunch. Granny Smiths are amazing here.

  • Nuts! Chopped walnuts or pecans add texture. Highly recommend.

  • No pineapple? Skip it or toss in dried cranberries. Or nothing. It still works.

  • Spice it up: A little cinnamon or even curry powder? Weirdly wonderful.

Honestly, I haven’t ruined it yet. It’s that forgiving.

Fresh, crunchy dish in a bowl with visible bits of fruit and dressing.

What to Serve with Carrot Raisin Salad?

This is the salad that sneaks onto every kind of plate and somehow fits in. Kinda like that one cousin who shows up to every party and knows everyone.

  • Grilled chicken — it’s a classic match.

  • Pulled pork or ribs — the cool, sweet contrast = perfection.

  • Hot dogs, burgers, whatever’s on the grill.

  • Cold lunch vibe? Scoop it with crackers or eat it with a spoon. I won’t stop you.

  • Potlucks, baby showers, Easter brunch — this salad knows no bounds.

Frequently Asked Questions:

Do I have to use mayo?
Yes. But also no. You can do all sour cream or sub in Greek yogurt, but the mayo really brings the nostalgic vibe. You know?

Can I make it the night before?
Please do. It gets better.

Can I leave out the raisins?
You can, but it won’t really be Carrot Raisin Salad anymore. But hey, you do you.

Overhead shot of a fresh, sweet-savory salad styled on a wooden table.

Here’s the thing about Carrot Raisin Salad — it’s not trendy. It’s not flashy. You won’t see it on the cover of Bon Appétit. But it’s one of those quiet little recipes that shows up in your life, totally unassuming, and then just… sticks.

It reminds me of church picnics, and Sunday lunches, and aunties who always had cold salads in the fridge “just in case.” It’s humble. It’s dependable. And sometimes, that’s exactly what you want.

So if you’ve never tried it, or haven’t had it in years — give it a go. Make it your own. Heck, bring it to a party and watch it disappear faster than the fancy stuff.

And if you do? I’d love to hear how it went. Did you go classic or add something wild? Did someone raise an eyebrow… and then eat three helpings?

Let me know. I’ll be here, probably eating leftovers with a spoon.

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Keep the Flavor Coming – Try These:

Close-up of a vibrant slaw-style mixture with raisins and flecks of orange.

Carrot Raisin Salad

Prep Time 15 minutes
inactive 1 hour
A refreshing chilled salad featuring shredded carrots, creamy dressing, sweet raisins, and pineapple. A nostalgic side dish that’s simple to prepare and ideal for gatherings or everyday meals.
8 Servings

Ingredients

  • 4 cups shredded carrots approximately 6 large carrots
  • ½ cup mayonnaise
  • cup full-fat sour cream
  • 1 tablespoon apple cider vinegar
  • 1 cup raisins
  • 8 ounces pineapple drained and chopped into small pieces
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions
 

Prepare the Salad Base:

  1. In a large mixing bowl, combine the shredded carrots, mayonnaise, sour cream, and apple cider vinegar. Stir thoroughly until the ingredients are well blended and the dressing is smooth.

Incorporate the Add-ins:

  1. Add the raisins and chopped pineapple to the bowl. Season the mixture with kosher salt and freshly cracked black pepper according to personal taste. Stir gently to ensure all ingredients are evenly distributed throughout the salad.

Chill the Salad:

  1. Cover the bowl securely with plastic wrap and refrigerate for a minimum of 1 hour. This resting time allows the flavors to meld and the texture to set properly.

Serve:

  1. Prior to serving, stir the salad once more to redistribute the dressing. Serve chilled as a side dish.

Notes

This recipe is naturally gluten-free. To ensure it remains safe for individuals with celiac disease or gluten sensitivity, confirm that the mayonnaise, sour cream, and apple cider vinegar are certified gluten-free and processed in a gluten-free facility.
Bitty

 

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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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