Creamy Carrot Salad
Creamy Carrot Salad is a refreshing and flavorful dish that’s perfect for any occasion. With crisp carrots, juicy pineapple, and a creamy dressing, it’s both delicious and nutritious. Whether served as a side dish for gatherings or enjoyed as a light lunch, this salad adds a burst of color and taste to your meal. Once you try it, you’ll want to make it again and again!
Ingredients
- 4 cups shredded carrots about 5–6 medium carrots
- 1 cup crushed pineapple drained
- 1/2 cup raisins golden or regular
- 1/2 cup chopped pecans or walnuts optional
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons honey or sugar
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Wash, peel, and shred the carrots using a box grater or food processor.
- Drain the crushed pineapple thoroughly to prevent excess moisture in the salad.
- In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), honey, lemon juice, and a pinch of salt until smooth.
- In a large bowl, mix the shredded carrots, drained pineapple, raisins, and chopped nuts (if using).
- Pour the dressing over the salad and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
How to serve Creamy Carrot Salad
Serve Creamy Carrot Salad chilled as a side dish with grilled meats or as a light lunch. It pairs well with sandwiches or wraps and can also be served at BBQs and picnics.
How to store Creamy Carrot Salad
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days. If the salad becomes watery, just give it a gentle stir before serving again.
Tips to make Creamy Carrot Salad
- For extra flavor, try adding a sprinkle of cinnamon or a squeeze of orange juice.
- If you want a lighter version, substitute mayonnaise with all Greek yogurt.
- Make sure to drain the pineapple well to keep the salad from getting too soggy.