Ingredients
- 3 cups shredded carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained (fresh or canned)
- ½ cup raisins
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp lemon juice (or pineapple juice)
- 1 tbsp sugar (optional, for extra sweetness)
- Pinch of salt
Instructions
1️⃣ Prep the Carrots:
Peel and shred carrots using a grater or food processor.
Place in a large mixing bowl.
2️⃣ Add the Fruit:
Stir in crushed pineapple and raisins.
(If using canned pineapple, make sure it’s well-drained to keep the salad crisp.)
3️⃣ Make the Dressing:
In a small bowl, whisk together mayonnaise, lemon juice, sugar, and a pinch of salt until smooth and creamy.
4️⃣ Combine Everything:
Pour dressing over the carrot mixture.
Toss well until evenly coated.
5️⃣ Chill & Serve:
Cover and refrigerate for at least 30 minutes before serving — this helps the flavors meld together beautifully.
Tips
Add a handful of chopped walnuts or pecans for crunch.
Use Greek yogurt + honey instead of mayo for a lighter, tangier twist.
Sprinkle with coconut flakes before serving for a tropical flair.
Serving Ideas
Perfect side dish for BBQ chicken, baked ham, or grilled fish.
Serve chilled as a refreshing summer salad or lunch bowl topping.
Great for picnics and potlucks — it stays delicious even after a few hours!
Storage
- Keep refrigerated in an airtight container for 2–3 days.
- Stir before serving — it might release a bit of pineapple juice after chilling.