Straight from Grandma’s recipe box comes this creamy, sweet classic Carrot Salad. I add pecans for extra crunch! Quick & easy, this is a family favorite!
Course Salad
Cuisine American
Keyword Carrot Salad, Carrot Salad Recipe, How Do I Make Carrot Salad, How To Make Carrot Salad
Prep Time 10 minutesminutes
Cook Time 2 minutesminutes
Total Time 12 minutesminutes
Servings 8people
Calories 348kcal
Author Kathleen
Ingredients
2/3cupmayonnaise(plus extra as needed after refrigeration)
In a small bowl add mayonnaise (2/3 cup), lemon juice (2 tablespoons), salt (1/2 teaspoon), and sugar (1 tablespoon) and whisk until well combined.
In a medium bowl add carrots (4 cups), pineapple (1 (20-ounce) can), raisins (1 cup), and pecans (1 cup). Pour the mayonnaise mixture over the carrots and toss until well combined. Wrap salad with plastic wrap and refrigerate for at least 30 minutes. Toss before serving. Add a few tablespoons of mayonnaise if too much of the dressing has been absorbed. Garnish, if desired, with minced parsley (1 tablespoon).
Notes
Fresh Is Best: Your carrot slaw will taste best when it’s served fresh, the day it's made after it has been chilled. If you’re not serving this side dish immediately, it should be kept covered with plastic wrap in the fridge.
Plump The Raisins: warm up the pineapple juice and let them soak in it until they plump up a bit. If you’ve already tossed the juice- warm water or other juice works fine too. It just needs to be warm- not boiling. You’ll love the plump, juicy tidbits in your salad!
Mayonnaise Free Version: I get asked a lot about lightening this recipe for a healthier salad. One of the most common ingredients people look to change is mayonnaise. Greek yogurt is the best alternative.
I recommend using plain Greek yogurt and adjusting the amount of sugar to your desired level of sweetness. Flavored yogurt will mask the great taste combinations of the dish.