Carrot Salad
This sweet carrot salad is one of those simple sides that shows up at potlucks and family gatherings throughout the South. It’s similar to Ambrosia salad but with grated carrots as the star instead of oranges. The combination of plump, juice-soaked raisins with fresh carrots and sweet pineapple makes for a refreshing change from heavy, mayonnaise-loaded slaws. Kids especially love the natural sweetness.
Ingredients
4-6 servings
servings
- 2 cups raisins
- 3 large carrots grated
- 2 cans crushed pineapple, drained - if desired; reserve juice to add to salad
- 1 tbsp lemon juice
- 1/2 cup mayonnaise or salad dressing
Step-by-Step Instructions
- Soak raisins in pineapple juice for 20 minutes (this plumps them up and adds sweetness)
- Drain and combine with remaining ingredients in large bowl - add pineapple juice here if desired and to your liking
- Add mayonnaise or salad dressing to taste
- Note: Chilling will enhance flavor - let it sit in the refrigerator for at least an hour before serving if you have time
Common Problems and Solutions
Q: Can I make this ahead of time?
A: Absolutely! This salad actually tastes better after it's had time to chill and let the flavors blend. Make it a few hours ahead or even the night before your event.
Q: The salad seems too dry - what should I do?
A: Add some of the reserved pineapple juice a tablespoon at a time until you get the consistency you like. You can also add a bit more mayonnaise.
Tips and Techniques
Use freshly grated carrots rather than pre-shredded for better texture and flavor. The pre-shredded kind can be dry. If you want extra crunch, toss in some chopped pecans or walnuts.
Ingredient Substitutions
- mayonnaise: Greek yogurt or sour cream
- raisins: dried cranberries or chopped dates
Equipment Needed
- box grater or food processor with grating blade
- large mixing bowl
