Carrot Salad

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

Cook Time 2

Total Time 12

Servings people

Calories 348kcal

Author Kathleen

Ingredients

1 (20-ounce) can crushed pineapple, drained
2/3 cup mayonnaise (plus extra as needed after refrigeration)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon sugar
4 cups (10 ounce bag) grated carrots
1/2 cup raisins
1 cup pecans, coarsley chopped

Optional Garnish

1 tablespoon fresh parsley, minced

US Customary - Metric

Instructions

Drain the crushed pineapple, reserving 1/4 cup of the pineapple juice. Set the reserved juice aside.
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.
Add the carrots, drained pineapple, raisins, and pecans. Toss until everything is evenly coated.
In a medium bowl add carrots (4 cups), drained pineapple (1 (20-ounce) can), raisins (1/2 cup), and pecans (1 cup).
Toss until everything is evenly coated.
Wrap salad with plastic wrap and refrigerate for at least 30 minutes, or better 4 hours.
Toss before serving. Add a few tablespoons of pineapple juice if too much of the dressing has been absorbed. Garnish, if desired, with minced parsley (1 tablespoon).

Notes

Reserve the pineapple juice. Before draining the pineapple, save 1/4 cup of the juice. If the salad thickens during chilling, stir the juice back in a tablespoon at a time before serving until it reaches your preferred creamy consistency.
Every batch is a little different. The amount of juice in canned pineapple, how thoroughly it's drained, and even the carrots themselves can affect the final texture. If your salad seems dry after chilling, add a little reserved pineapple juice. If it seems too loose, simply let it chill a bit longer.
I prefer pre-shredded carrots. Their thicker texture adds a pleasant crunch and helps the salad hold up well in the refrigerator.
Make it ahead if possible. The flavors improve after a few hours in the refrigerator, and overnight is even better.
Stir before serving. Carrot salad naturally thickens as it sits. A quick stir helps redistribute the dressing and gives you a chance to adjust the consistency if needed.

Nutrition