This vibrant and flavorful Crunchy Carrot-Raisin Salad features pineapple, walnuts, celery, and plump raisins drizzled with a Creamy Honey-Lemon Dressing. Shredding the carrots in a food processor makes this 20-minute salad a snap to put together. The variety of textures and flavors makes it a delicious side dish that pairs easily with spring and summer mains.
A Light and Flavorful Shredded Carrot Salad Recipe
Living in the Pacific Northwest means picnics are a regular event come summer. This salad is one we keep on rotation because it’s simple to make and is so refreshing.
Carrot raisin salad is chock full of delicious ingredients and makes a light side to pair with your favorite spring and summer mains. It’s a welcome addition to picnics, cookouts, potlucks or, alfresco evenings on the porch. It’s got crunch, a little sweet and the plump rehydrated raisins and pineapple make it juicy!
This Recipe Is
- so fresh
- crisp and crunchy
- not *too* sweet
You’ll enjoy this crunchy pineapple carrot raisin salad if you love flavorful side salads.
“I have made two different recipes for carrot-raisin salad recently. First one was a more traditional version which was good, but then I tried this one with the fresh pineapple, raisins, pecans, and the honey-lemon dressing, and wow! This is my go-to from now on.”
Judy
About the Key Ingredients
- Fresh Carrots – the bulk of this salad, they provide sweetness, color and crunch! Look for carrots with the tops attached. This way you can see how fresh the carrots are. Use rainbow carrots or orange carrots. You can purchase pre-shredded carrots, however I find they’re often drier than fresh.
- Pineapple – add sweetness, color and juicy pineapple texture. Look for fresh pineapple if possible, otherwise, purchase canned chunk pineapple. I like Native Forest brand.
- Raisins – add sweetness, texture, and interest. Look for sweet Thompson (regular raisins) or golden raisins in the bulk bins for best value. For a more delicate raisin, you can use smaller currants instead. We’ll rehydrate them to make them plump and juicy!
- Celery – adds crunch and color! Look for celery with its leaves attached. The leaves add a unique flavor that complements this carrot raisin salad.
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How to Make Carrot Raisin Salad with Pineapple
step by step
After mixing the salad, taste for sweetness adjustment. The sweetness of pineapple and carrots can vary widely, so if more sweetness is desired, drizzle a little more honey over the top, toss and taste again.
Traci’s Tips
- Make ahead? Yes! The dressing can be made up to three days in advance, make the salad one day ahead of when needed. Sprinkle fresh herbs over the top, dress and toss about an hour before serving. The veggies tend to release their juices pretty quickly, so you’ll notice a shallow pool at the bottom of the bowl. Be sure to toss before sharing – there’s a lot of flavor in that juice! Dressed, this carrot salad with pineapple holds up well in the fridge, for several days, retaining its crunch.
- Shredded Carrots: To shred the carrots, I use the coarse shredder blade of a food processor. Grated carrots may also be created using a julienne peeler (affiliate link) or box grater. However, the carrot shred will be a bit thinner. Use fresh carrots for best flavor and texture.
- Make it Vegan! Leave out the honey in the dressing and use maple instead. It’s an easy and delicious swap. Also, make sure your mayo is vegan (egg free).
Crunchy Carrot Raisin Salad with Pineapple and Creamy Honey Lemon Dressing
Servings:6 -7 Servings
Calories:284kcal
A vibrant and flavorful Crunchy Carrot Raisin Salad with Pineapple, walnuts and celery drizzled with a Creamy Honey-Lemon Dressing. It's easy to make in about 20 minutes! Using a food processor to shred the carrots makes prep a snap. This crunchy salad is a delicious side dish that pairs easily with all your spring and summer mains. This recipe is vegetarian, gluten free and easily vegan.
Ingredients
For the Salad:
- 2/3 cups (70 grams) Walnuts or pecans
- 1/2 cup (65 grams) Raisins Thompson, golden or currants
- 4 cups (425 grams) Shredded Carrots from about 8 medium carrots, reserve leaves for garnish if desired, *see note.
- 1 1/2 cups (255 grams) Pineapple if fresh, cut into small chunks. If canned, drain (reserve the juice for drinking!)
- 1 cup (105 grams) Celery chopped small, about 2 stalks, reserve leaves if available.
- a fist-full Fresh Flat Leaf Parsley leaves finely chopped
For the Dressing:
- 1/3 C cup (100 grams) Mayonnaise I like Vegenaise
- 1 tablespoon Raw Honey or maple syrup
- 1 Lemon zested and juiced, about 2 tablespoons juice
- 1/8 teaspoon Fine Sea Salt
Instructions
For the Salad:
- Preheat oven to 350F and toast walnuts for 7-8 minutes or until fragrant and slightly golden. Set aside to cool. Rough chop.
- If the raisins are stiff and/or dry, place them into a small bowl and pour hot water over them. This will plump them up. Allow to rest for about 10 minutes. Strain through a fine mesh strainer. Set aside.
- In a large mixing bowl, add the shredded carrots, pineapple, celery, walnuts, raisins and parsley. If celery leaves were reserved, chop fine and add them to the bowl. Pour the dressing over the salad and toss. If more sweetness is desired, drizzle a teaspoon or so more of honey over the salad and toss again ( pineapple and carrots can vary in their sweetness ). If you have time, rest in the fridge for at least one hour so the flavors can marry. Store in a lidded container for up to three days. Toss again before serving.
For the Dressing:
- In a small mixing bowl, add the mayo, honey, lemon juice and zest and salt. Whisk until smooth.
Notes
*Use fresh whole carrots for best flavor. I use the coarse shredder blade of a food processor to shred the carrots. A Julienne peeler will also do the job.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 284kcal | Carbohydrates: 29g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 211mg | Potassium: 486mg | Fiber: 5g | Sugar: 11g | Vitamin A: 11943IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Excellent! Learned from Ann Wigmore cookbook many years ago to soak raisins in apple juice. Add some of this juice to the dressing, along with a pinch of cinnamon. Added a bit more honey also.
That sounds delicious, Gina! That little extra boost of flavor from apple juice (with cinnamon too!) takes the flavors beyond. Thank you for your note and giving the salad a go!
Oh Tracie, this brings back memories in a rush! Mom used to make this with maple syrup, and I’d forgotten how good it is! Thanks for bringing me back to the 1950s!
Hii Bobbi! Thank you for sending a smile. Maple syrup sounds wonderful! It was my mom who inspired this recipe.. and like you, it brings back memories in a rush!
This carrot salad was delicious. Had it with a piece of my sourdough multigrain bread (also your recipe). 😋
Best news ever! Thank you for your note and star rating Lucky!! Day made 😀
Exactly what I wanted. I get home and don’t want to cook. I am sick of plain old salads. I loved this.
Hooray for a tasty, not plain salad! SO happy to hear, Leslie. Thank you for your note and star rating!
I have made two different recipes for carrot-raisin salad recently. First one was a more traditional version which was good, but then I tried this one with the fresh pineapple, raisins, pecans, and the honey-lemon dressing, and wow! This is my go-to from now on. Thanks, Traci.
Hiii Judy! Thank you for sharing with us and giving the recipe a go! So excited about your go-to :D
For the carrot pineapple salad you noted we can make it one day ahead. I was curious – you dress it and then store it correct so that all the flavors can meld together or do you wait to add dressing along with herbs right before serving?
Hi Rebecca! Either will work. However, I tend to dress the salad, then if preparing it for the following day simply rest it in the fridge overnight, then sprinkle it with fresh herbs before serving. I hope this helps, and that you enjoy the salad!
This was delicious. My SO made it for Easter and I loved it. Very nice combination of flavors, and the lemon juice and pineapple added a nice acidity. I will ask for this one again. Thank you, Traci.
Hi Thomas! I usually hear back from the cook/maker, so it’s nice to read your note! Thank you for coming back and leaving a review.
Easy & fun recipe for a Summer night! I ended up doubling this recipe to make sure there was enough to go around. I also used pecans instead of walnuts which were just as tasty! To save some cutting time, I bought pineapple strips from Trader Joes which worked out well. I loved how easy this recipe was to throw together at home — I ended up incorporating the dressing once I reached my destination. The citrus-y & sweet flavors were the perfect combination with the creamy lemon dressing. Will definitely make this again!
Hi Rachel! Thank you so much for coming back and leaving a comment! SO happy to hear you enjoyed the recipe… !
Perfect for brunches in the open air while the heat is on ! Thank you Tracy !
You’re welcome my dear!
Oh…this reminds me of a salad I used to make years ago I think from one of the Moosewood cookbooks but yours has the addition of pineapple and walnuts. I’ll have to put this in the rotation. Love the rainbow carrots!
Ahhhh, Moosewood! I love Mollie’s books. I just had to muck a carrot salad up.. you know, with even more goodness! Aren’t rainbow carrots so pretty? I hope you enjoy the recipe, Jean!