Classic Carrot Salad

By Millie Peartree

Published Aug. 6, 2020

Classic Carrot Salad
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
15 minutes, plus 1 hour’s chilling
Rating
4(579)
Comments
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Maybe your family has made carrot salad forever, or maybe you’ve seen it at potlucks, but if you’re not familiar with this Southern classic, your inner voice might be screaming, “Raisins don’t belong in salad!” But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren’t a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you’ve made a simple, and delicious, dish in less than 15 minutes.

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Ingredients

Yield:2 to 4 servings (about 4 cups)
  • 1(8-ounce) can pineapple tidbits, drained (about 1 cup)
  • ½cup golden or brown raisins
  • ¼cup mayonnaise or plain yogurt
  • 1tablespoon honey (optional)
  • 1tablespoon fresh orange zest, (optional)
  • 6medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

146 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 26 grams sugars; 2 grams protein; 87 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.

  2. Step 2

    Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.

  3. Step 3

    Refrigerate for at least 1 hour, then serve chilled.

Ratings

4 out of 5
579 user ratings
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Comments

Andrew

I love grated carrot salads! Will try this method, but also wanted to suggest one of my fave variations uses dried cherries or dried cranberries instead of raisins - either is particularly good presoaked in lime juice.

dimmerswitch

As my pantry is my witness, I keep juice-packed pineapple tidbits stored there just so I can make this kind of carrot salad. (Well...on occasion when making pizza I add them to peppers and onions on "a pie". But I will deny that in public.) I choose brown raisins here and yogurt over mayo. Seems plenty sweet to me without optional honey but your taste may vary. I prefer lemon zest to orange. And you'd be amazed what a difference fresh Farmer's Market carrots make grated for this.

UESlit

A classic Israeli version,beloved by generations, omits the mayo or yogurt and honey, and instead adds a cup of orange juice, a couple of teaspoons of lemon juice and a few tablespoons of sugar. Refrigerate for a few hours and the juices combine into a delicious sauce. All measurements are, of course, approximate.

Sheridan

Made this as part of a southern themed dinner. One of my guests took a bite and said he was instantly transported back to childhood - such a fun reaction. I know there are many variations on a carrot salad, and I really enjoyed this one. The orange zest made it. I followed the recipe to a T, except I used 1/8 cup yogurt and 1/8 cup mayo. I would like to try some of the variations, noted, but would make it again as written and enjoy it just as much.

Bess

Made this for our monthly potluck and it was such a hit that now I bring it every month. I use twice as much mayo (vegan) and add the juice of one lemon. One Tbsp sugar instead of the honey to keep it vegan.

Wallace

A surprise twist I learned somewhere along the way: add chopped fresh dill, to taste.

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