Description
This creamy carrot salad is a quick and refreshing side dish combining shredded carrots with a tangy, creamy dressing, sweet raisins, and juicy crushed pineapple. Perfectly balanced with a hint of apple cider vinegar, this salad is easy to prepare in just 15 minutes and makes a flavorful complement to any meal or a light snack on its own.
Ingredients
Scale
Vegetables
- 4 cups shredded carrots (about 6 large carrots)
Dressing
- ½ cup mayonnaise
- â…“ cup sour cream
- 1 tablespoon apple cider vinegar
Add-ins
- 1 cup raisins
- 8 ounces crushed pineapple (lightly drained, 1 can)
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the carrots: Shred the carrots using a box grater or a food processor and transfer them into a large mixing bowl to create the base of the salad.
- Mix the dressing: In a small bowl, whisk together mayonnaise, sour cream, and apple cider vinegar until the mixture is smooth and well combined, forming the creamy dressing.
- Combine ingredients: Pour the dressing over the shredded carrots. Then stir in the raisins and the lightly drained crushed pineapple thoroughly to distribute all flavors evenly.
- Season and chill: Add salt and black pepper to taste. Mix everything well, then cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Serve the creamy carrot salad chilled as a refreshing side dish or as a light snack on its own.
Notes
- Lightly draining the pineapple is important to prevent the salad from becoming too watery.
- For added texture, you can toast a handful of chopped nuts like pecans or walnuts and mix them in before serving.
- This salad can be made up to a day in advance; chilling enhances the flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Ensure carrots are finely shredded for the best texture and ease of mixing.
