Carrot Raisin Salad is a simple, refreshing salad that gets everyone excited to eat their veggies! Instead of a classically heavy mayonnaise-based carrot salad, this salad has been given a healthy make-over and features shredded carrots, raisins, pineapple tossed in a sweet and tangy dressing.
Carrot Raisin Salad is a southern dish that is classically made with carrots and raisins tossed in a sweetened mayonnaise dressing, and it happens to be a very popular side dish at Chic-Fil-A.
I gave this popular recipe a healthy makeover by swapping out the mayonnaise dressing made with refined sugars for a light and fresh pineapple dressing.
The result?! A fresh, wholesome carrot salad with plump, juicy, sweet raisins, in a refreshing, naturally sweetened dressing.
But not only is this carrot salad better for you, but most kids also prefer it over the mayonnaise-heavy classic recipe. And just like you, I love it when my kids get excited to eat their veggies!
Notes on Ingredients Needed
- Carrots: It is best to grate fresh, whole carrots yourself, rather than purchasing pre-shredded carrots. Not only is it more cost-effective to shred whole carrots using a box grater or food processor, but the pre-shredded carrots are much thicker and don't absorb the dressing as well as freshly grated carrots.
- Raisins: Traditional brown raisins are classic in a carrot salad, but feel free to use golden raisins if that is what you have on hand.
- Pineapple: Be sure to use pineapple tidbits in 100% pineapple juice. The tidbits are the perfect bite-size for this salad and you need the juice to plump up the raisins and for the dressing.
- Honey: You need just a tiny bit of honey to sweeten this salad. While carrots and honey are a natural match, maple syrup works well in place of the honey, if that is what you have on hand or you need this recipe to be vegan-friendly.
- Rice Wine Vinegar: The mild vinegar helps to balance out the sweetness of this salad. If you don't have rice wine vinegar, mirin or white wine vinegar would work in its place.
How to Make Carrot Raisin Salad
- Place the raisins in small bowl and cover with hot water.
- Allow the raisins to soak while you shred the carrot and prepare the dressing. This lets the raisins plump up and really add a juicy burst of flavor to this salad. If you are short on time, skip this step and add the raisins directly to the salad.
- While carrots are soaking, peel and shred carrots.
- Drain the pineapple tidbits, reserving 2 tablespoons of the juice.
- In a large mixing bowl, whisk together the honey, rice wine vinegar, reserved pineapple juice, and a pinch of salt together.
- Drain the raisins.
- Add the carrots, pineapple tidbits, and drained raisins the the dressing, and toss well to coat.
- Cover and refrigerate for one hour. This will allow the flavors to marry together and the carrots to soften slightly.
Serving Suggestions
Carrot Salad with Raisins is one of my favorite quick side dishes to make for my kids. It pairs well with Homemade Chicken Tenders or Homemade Hot Pockets for an easy, family-friendly dinner. And it also packs well in lunches alongside Turkey Wraps or English Muffin Pizzas.
Carrot Raisin Salad also makes an unexpected and welcomed side dish for Easter Dinner when served alongside Baked Ham or Instant Pot Honey Baked Ham.
More Kid-Friendly Vegetable Recipes
- Orange Glazed Carrots
- Air Fryer Asparagus
- Green Beans Almondine
- Parmesan Roasted Broccoli
- Instant Pot Glazed Carrots
If you give this Carrot Raisin Salad Recipe a try, please be sure to leave a comment and review below.
Carrot Raisin Salad
Ingredients
- ½ cup raisins
- ½ cup hot water
- 8 ounce can pineapple tidbits in 100% juice juice reserved
- 1 teaspoon rice wine vinegar
- 1 tablespoon honey or maple syrup
- ½ teaspoon kosher salt
- 4 cups shredded carrots about 4 large carrots
Instructions
- Place the raisins in a small mixing bowl and cover with hot water. Let the raisins sit in the hot water to plump up for 5 to 10 minutes. Once raisins have plumped up, drain off the water.
- Drain the pineapple tidbits, reserving 2 tablespoons for the dressing.
- In a large mixing bowl, mix together the rice wine vinegar, honey, salt, and 2 tablespoons of reserved pineapple juice. for the dressing. Add the carrots, pineapple tidbits, and plumped raisins to the dressing and toss well to combine.
- Cover and refrigerate for at least one hour before serving.
Notes
Nutrition
This recipe was originally published in 2018 but has been updated in 2022 with a few new tips.
Rebecca
I was searching for a recipe for carrot salad, without mayo, to serve today for Easter. Your recipe caught my eye and I am so glad it did. It is fabulous! I experimented with the dressing and tested out using honey vs. maple syrup. I liked the maple syrup better as it seemed to be sweeter than the honey and I liked the way it balanced out the tartness of the vinegar. The only change I made was to stir in a little olive oil before serving to give the salad a bit more richness. Thank you, Kristen, for a delicious recipe that I will be sure to enjoy throughout the year!
Kristen Chidsey
I am so glad your family enjoyed Rebecca!
Terry Bothwell
I made the carrot raisin salad..... with pineapple. Put honey and rice vinegar as called.
It was not what I expected. My family said they wouldn't care if I didn't make it again 🤷.
Kristen Chidsey
I am so sorry your family did not care for this Terry! Were you expecting a creamier or sweeter salad?
Natalie
Loved this! Had to use white wine vinegar but still delicious
Kristen Chidsey
So glad you enjoyed.
Diane
Hi! Great recipe. I’m babysitting and they don’t have mayo, so this was perfect. I did substitute lime for the vinegar, again because they didn’t have rice wine vinegar. I love it! Thank you, Kristen!
Kristen Chidsey
I am so glad you were able to enjoy this with what you have on hand!
Sharon
I usually make it with dressing at all always been a crowd pleaser at potluck.My favorite salad
Kristen Chidsey
I am so glad you and your guests enjoy Sharon! Thanks for sharing!
Shirley Masongezi
We were so disappointed to walk into Chic-Fil-A one day, a couple years ago to find out they dropped Carrot-Raisin salad from the menu! We loved it. So, I tried my best but it just wasn’t a good replica. I’m so excited today to find your recipe that I’m preparing it as I text 😋. We’re missionaries now working in Central Africa and wanted you to know what a blessing you have been to me this morning!!! Thanks again.
Kristen Chidsey
Oh Shirley!! What a BLESSING you are!! We will be praying for you as you reach people in Central Africa. I am humbled to do something small for you today 🙂
Renee Goerger
I have made this before and it's a real winner with the entire family! It tastes like sunshine to me!
Kristen Chidsey
I love the way you described this as "sunshine" Renee!
Claire
My kids just love this salad!
They both love carrots but we are going through the wobbly tooth stage so they are always forgoing carrots and crunch apples because they hurt too much.
This is so much easier for them to eat 😀
Kristen Chidsey
YAY!!! I am so glad your kids were able to enjoy just like my son with his braces!