Name: Grandma’s Carrot Raisin Salad
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 cups shredded carrots (from about 6 large carrots); 1/2 cup mayonnaise; 1/3 cup full-fat sour cream; 1 tablespoon apple cider vinegar; 1 cup raisins; 8 ounces pineapple, drained and cut into small wedges; Kosher salt, to taste; Freshly cracked black pepper, to taste

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This Grandma’s Carrot Raisin Salad always reminds me of comforting, old-fashioned meals that felt warm and familiar. I love how this simple side dish blends creamy, crunchy, and sweet flavors into something timeless. It’s the kind of recipe I keep coming back to when I want something easy, nostalgic, and satisfying. Grandma’s Carrot Raisin Salad

Why You’ll Love This Recipe

I love this recipe because it comes together quickly with basic ingredients I usually already have. I enjoy the contrast between the crisp carrots and the creamy dressing, along with the sweetness from the raisins and pineapple. I also appreciate that it tastes even better after chilling, which makes it perfect for planning ahead.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 cups shredded carrots (from about 6 large carrots)
1/2 cup mayonnaise
1/3 cup full-fat sour cream
1 tablespoon apple cider vinegar
1 cup raisins
8 ounces pineapple, drained and cut into small wedges
Kosher salt, to taste
Freshly cracked black pepper, to taste

Directions

I begin by peeling and shredding the carrots so they have the best flavor and texture. I place the shredded carrots into a large bowl and add the mayonnaise, sour cream, apple cider vinegar, raisins, and pineapple. I season everything with salt and freshly cracked black pepper, then stir until the mixture is well combined. I cover the bowl tightly and refrigerate the salad for at least one hour to allow the flavors to blend and the carrots to soften slightly.

Servings And Timing

I usually get about 6 to 8 servings from this recipe. The preparation takes around 15 minutes, and I let it chill for at least 1 hour before serving. I often prepare it earlier in the day or the night before for convenience.

Variations

I sometimes replace the raisins with dried cranberries for a slightly tangier flavor. I also like adding chopped walnuts or pecans when I want extra crunch. If I want a lighter texture, I reduce the mayonnaise a bit and add more sour cream for balance.

Storage/Reheating

I store this salad in an airtight container in the refrigerator, where it stays fresh for up to 3 days. I never reheat it, since it’s meant to be served cold. Before serving leftovers, I gently stir it to refresh the consistency.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day ahead because the flavors improve as it rests.

Do I need to peel the carrots?

I always peel them because it gives the salad a smoother texture and cleaner flavor.

Can I use light mayonnaise or sour cream?

I can, but I find full-fat versions give the creamiest and richest result.

What kind of pineapple works best?

I prefer canned pineapple that’s well drained and cut into small pieces so it blends evenly.

Is this salad more sweet or tangy?

I find it nicely balanced, with gentle sweetness and just enough tang to keep it refreshing.

Conclusion

This Grandma’s Carrot Raisin Salad is a classic recipe I truly enjoy making and sharing. I love how simple ingredients come together to create a comforting and dependable side dish. It’s a recipe that never feels outdated and always brings a sense of familiarity to the table.