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Carrot Raisin Salad

Carrot Raisin Salad is a colorful potluck salad with a crunchy texture and a sweet flavor. This retro favorite is definitely one of the best ways to eat carrots.

Carrot Raisin Salad in a white bowl.

 

Shredded carrots are coated in a creamy mixture of mayonnaise, sour cream, lemon juice, and sugar. Not only is it wonderfully creamy, it’s a little sweet and tangy. The only other ingredients are a small can of pineapple tidbits and raisins which both add to the sweetness.

It’s a classic southern potluck recipe that may of us grew up with and it is perfect for Spring and Summer. Such a great make-ahread recipe. Carrot Raisin Salad used to be one of the side selections at Chick-fil-A but they sadly discontinued it. It is hard to find on restaurant menus, but so easy to make at home.

Carrot Salad in bowl surrounded by fresh carrots.

 

Carrot Raisin Salad Recipe Notes:

I like the tanginess created by using a combination of sour cream and mayonnaise, but you can use all mayonnaise if you wish.

Greek yogurt can be substituted for the sour cream.

Depending on the size of the carrots, you’ll need 8 to 12 for 4 cups of shredded carrots.

Craisins can be used instead of raisins.

You’ll want to make this Carrot Raisin Salad at least an hour before serving so that it has a chance to chill.

 

Carrot Raisin Salad in a white serving bowl.

This is one of my favorite ways to eat carrots. It has a flavor and crunch similar to coleslaw and it goes great with burgers, hot dogs, or any kind of cookout food. It’s also a classic recipe to serve for Easter.

More Potluck Sides:

Carrot Raisin Salad in a white bowl.

Carrot Raisin Salad

Carrot Raisin Salad is a colorful potluck salad with a crunchy texture and a sweet flavor. This retro favorite is definitely one of the best ways to eat carrots.
PREP: 15 minutes
COOK: 0 minutes
SERVINGS: 8

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 4 cups shredded carrots
  • 3/4 cup raisins or Craisins
  • 1 small can pineapple tidbits, drained

Instructions

  • Whisk together mayonnaise, sour cream, sugar, and lemon juice in a large bowl.
  • Stir in carrots, raisins, and pineapple tidbits.
  • Cover and refrigerate for at least 1 hour before serving.

Notes

You can use 1 cup of mayonnaise instead of a mixture of mayonnaise and sour cream.

Nutrition

Calories: 238kcal
Course: Salad, Side Dish
Cuisine: Southern
Keyword: carrot salad, Easter, Spring

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Carrot Raisin Salad

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8 thoughts on “Carrot Raisin Salad”

  1. I used the half Greek yogurt idea. It was delicious. I made it yesterday and it’s almost gone. There are only two of us.

  2. Amanda Meres

    Do you have the full nutritional facts for this recipe that include sodium and sugar? I’m on a restricted low sodium and low sugar diet.

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