Classic Carrot and Raisin Salad
Ingredients
8
servings
- 2 cups raisins
- 3 large carrots, grated
- 2 cans crushed pineapple, drained juice reserved
- 1 tbsp lemon juice
- 1/2 cup mayonnaise or salad dressing
Step-by-Step Instructions
- Soak raisins in pineapple juice for 20 minutes. I like to use some of the pineapple juice in my salad. Drain and combine with the remaining ingredients in a large bowl. Add the mayonnaise or salad dressing to taste. Chilling enhances the flavor.
Common Problems and Solutions
Q: Can I make this ahead of time?
A: Absolutely! This salad actually tastes better after chilling for a few hours or overnight. The flavors meld together and the raisins stay plump. Just wait to add the mayonnaise until closer to serving if you're making it more than a day ahead.
Q: My salad seems too dry. What did I do wrong?
A: You may have drained too much of the pineapple juice. Reserve all the juice from the cans and use it to soak the raisins, then add a tablespoon or two back into the salad along with the mayo for a creamier consistency.
Tips and Techniques
For the best texture, grate the carrots on the large holes of a box grater—not too fine. You can add a handful of chopped pecans or walnuts for extra crunch.
Ingredient Substitutions
- mayonnaise: Greek yogurt or sour cream
- raisins: dried cranberries or golden raisins
Equipment Needed
- Box grater
- Large mixing bowl
