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.
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 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.
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:
- Southern Cornbread Salad
- Easy Grape Salad
- Hawaiian Macaroni Salad
- Buttermilk Coleslaw
- Creamy Dill Potato Salad
- 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
- 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.
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