Side · Lunch

Carrot Raisin Salad

Shredded carrots, plump raisins and crushed pineapple in a light, tangy dressing. A potluck classic.

⏱ 15 min (15 min prep) 🍽 Serves 6 · about 2/3 cup budgetmake aheadquick vegetariangluten free
📅 Add to my plan

ContainsMilk, Eggs. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Salad

  • 6 Carrots, peeled and shredded (about 4 cups)
  • ½ cup Raisins
  • 1 cup Pineapple chunks (canned in juice), crushed, well drained

  • Dressing

  • ¼ cup Mayonnaise
  • ¼ cup Plain yogurt (whole milk)
  • 1 tbsp Lemon juice (bottled)
  • 1 tsp Granulated sugar
  • ⅛ tsp Table salt

Make it yourself

Make the mayonnaise yourself → Make the plain yogurt yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: box grater or food processor, mixing bowl.

  1. Shred the carrots and put them in a bowl with the raisins and pineapple.
  2. Stir together the mayonnaise, yogurt, lemon juice, sugar and salt.
  3. Fold the dressing into the carrots. Chill at least 30 minutes, or serve right away.
Make aheadKeeps 3 days in the fridge.
🧒 With kidsKids can stir in the raisins and pineapple. For children under 4, chop the raisins.
Dairy-free swapUse all mayonnaise.
Egg free swapUse all yogurt.

Goes well with

🐖 Slow Cooker BBQ Pulled Pork🍔 Classic Cheeseburgers

Good to know

Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits