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Creamy Carrot Salad Recipe
Emily

Creamy Carrot Salad

This creamy carrot salad combines shredded carrots, juicy pineapple, sweet raisins, and crunchy nuts tossed in a tangy-sweet mayo dressing. A refreshing, nostalgic side dish perfect for potlucks, BBQs, or family dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Fresh and filling salads
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded carrots (about 5–6 medium carrots)
  • 1 cup crushed pineapple, drained
  • 0.5 cup raisins (golden or regular)
  • 0.5 cup chopped pecans or walnuts (optional)
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream or Greek yogurt
  • 2 tbsp honey or sugar
  • 1 tsp lemon juice
  • 1 pinch salt

Equipment

  • box grater or food processor
  • medium bowl
  • Large mixing bowl
  • Whisk or spoon
  • refrigerator

Method
 

  1. Wash, peel, and shred the carrots using a box grater or food processor.
  2. Drain the crushed pineapple thoroughly to prevent excess moisture in the salad.
  3. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), honey, lemon juice, and a pinch of salt until smooth.
  4. In a large bowl, mix the shredded carrots, drained pineapple, raisins, and chopped nuts (if using).
  5. Pour the dressing over the salad and toss until evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

For a lighter version, substitute Greek yogurt for mayonnaise or use less sweetener. Add shredded coconut or apple for extra flavor. Best served chilled after at least 30 minutes in the fridge.