We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
If you love the freshness and sweetness of the pineapple, this salad is just perfect for you. Pineapple, carrots and raisins with a mayonnaise based dressing create this ideal and gourmet side dish.
Be the first to make this!
- 4 large carrots
- 3 tablespoons raisins
- 1/2 tin (about 210g) sliced pineapple
- 3 tablespoons mayonnaise
- salt and pepper, to taste
- 4 tablespoons pineapple juice (from tin)
MethodPrep:10min ›Ready in:10min
- Grate carrots either by hand or by using a food processor. Place in a salad bowl and add raisins.
- Drain pineapple from tin, reserving its juice. Dice sliced pineapple and add to salad.
- Add mayonnaise and toss until combined. Season with salt and pepper to taste, and drizzle with 4 tablespoons of reserved pineapple juice. Mix and chill well before serving.
Reviews & ratingsAverage global rating:(1)
Carrot Raisin Salad with Pineapple & Creamy Honey Lemon Dressing
A crunchy, healthy and flavorful Carrot Raisin Salad recipe with pineapple, walnuts and celery drizzled with a Creamy Honey-Lemon Dressing. Easy to make and soooo good with all the spring and summer things! This recipe is vegetarian, gluten free and easily vegan.
- 1 package, 10 oz, matchstick carrots
- 1 can, 20 oz, pineapple chunks, drained
- 1 cup raisins
- 1 cup pecans
- 2/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon Salt
Inspired by saltysidedish.com
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
|cookielawinfo-checbox-analytics||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".|
|cookielawinfo-checbox-functional||11 months||The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".|
|cookielawinfo-checbox-others||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.|
|cookielawinfo-checkbox-necessary||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".|
|cookielawinfo-checkbox-performance||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".|
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
- Preheat grill. Slice fresh pineapple into 1 inch thick rings. Cut lemon in half. Once grill is hot, grill the pineapple rings until they have softened and have nice grill marks, turning frequently. While grilling the pineapple, I like to grill the lemon as well. Simply place cut side down on the grill and grill until the flesh has nice color and some char. This adds another layer of flavor to the dressing.
- Once the pineapple has cooled, cut into large dice.
- In a large mixing bowl, add carrots, raisins, grilled pineapple, sunflower seeds, and crystalized ginger. Toss to combine.
- In a separate bowl, combine mayonnaise, lemon juice, and granulated sugar and stir to combine. Add dressing to salad and toss to coat well.
I like to make this salad ahead of time and refrigerate it to allow the flavors to fully develop. You can pick up a fresh pineapple that is already peeled and cored in your local Ingles produce department.
How To Order
To order call the number below or fill out our contact form and one of our Chef’s will be happy to help.
Classic Carrot Raisin Salad
We are still in the process of moving out of our old home, while the new house is looking more and more like we have lived here for 20 years! And the garage, oh you don't even want to know what that looks like, but as I have the energy, I bring in a box and go through it.
We are moving all of the Christmas stuff, the china from the china cabinet and have a freezer and a few pieces of furniture to go and we'll be finished. finally. The Cajun and I were so tired and hungry yesterday afternoon that we stopped by Hartz's Fried Chicken and treated ourselves to their buffet for an early supper.
The outside shot above is from Urbanspoon. I would have taken photos myself, but frankly I left my cell phone and my purse at home, which I know is a foreign concept to some. I guess I'm old school, because I literally do not like having a cell phone tethered to me all the time and I just don't get that modern obsession. It's a bit freeing to just leave it at home occasionally!
Hartz has all of the classic garden salad ingredients - including beets, which I love - and all kinds of other favorite salads of the South. You'll find potato salad, coleslaw, creamy pea salad and carrot salad, along with plenty of veggies and other sides, like buttered corn, stewed green beans, turnip greens, homemade mashed potatoes and gravy, mac and cheese and chicken and dumplings.
Oh yeah, and, of course, their fabulous fried chicken, including the largest breast pieces you will ever see, catfish, fried gizzards and livers, along with baked chicken and their homemade yeast rolls, which are divine. For dessert there's soft serve ice cream and usually peach cobber and bread pudding. There is more on the buffet than I can remember and it was all so good, just thinking about it makes me hungry all over!
I am a vegetable lover, so I always fill my plate with the veggies and sides and have one piece of chicken and a few livers. I love the carrot salad and had to have two servings of it, which also reminded me that I hadn't posted my recipe yet. This is the perfect time of the year for carrot salad really, and with Easter around the corner, an excellent addition to the table.
Everybody makes it pretty much the same - carrots, raisins, pineapple and a sweet mayo dressing, but I also like the addition of salted cocktail peanuts and sometimes, a little shredded, sweetened coconut for that salty, sweet flavor. The peanuts soften, but still retain a nice crunch, though you may also wait to add them just before you're ready to serve the salad if you want them to be crisp. Both are completely optional however and the salad is good even without them, though if you omit the peanuts, include a pinch of salt.
I use my Ninja system with the food processor pot to make an easy task out of shredding the carrots. Sure do love this thing!
To a covered bowl, add the carrots, raisins and pineapple toss. I've used both tidbits and crushed and they are both good. Today I only had crushed in the pantry.
Whisk together the mayonnaise and sugar, add to the salad and toss. If you're a fan of Miracle Whip, this is a perfect salad to use it. I don't have any objection to sweet mayo (though my Mama certainly did!) but I use Duke's the most and always have it on hand, so I prefer to sweeten the mayo myself when recipes call for it.
Sometimes I add in coconut and this time I added in some dried cranberries I had in the freezer. I really like the sweet and salty contrast.
Taste and adjust, cover and refrigerate for at least 3 hours before serving. Add enough of the reserved pineapple juice to moisten just before serving.
Recipe: Carrot Raisin Salad
- 3 cups of shredded carrots (about 6)
- 1/2 cup of black or golden raisins
- 1 (8 ounce) can of pineapple tidbits or crushed pineapple, drained but reserve juices
- 1/3 cup of mayonnaise, more or less
- 1-1/2 tablespoons of granulated sugar, or to taste
- 1/4 cup of salted, cocktail peanuts, optional
- 1/2 cup of shredded, sweetened coconut, optional
To a covered bowl, add the carrots, raisins and pineapple toss. Refrigerate reserved pineapple juice. Whisk together the mayonnaise and sugar, add to the salad and toss. Taste and adjust, cover and refrigerate for at least 3 hours before serving. Add enough of the reserved pineapple juice to moisten just before serving.
Cook's Notes: If raisins are not very soft or plump, pour enough boiling water over them to cover and let sit for about 5 minutes or until then soften and plump up drain well then proceed. May substitute plain or Greek yogurt for the mayo - peach yogurt is a really nice variation and adds great flavor, but taste before adding any sugar. May also use a salad dressing like Miracle Whip for the mayonnaise, again taste before adding any sugar. May also substitute dried cranberries for the raisins, or use some of both. Other salted nuts - walnuts, pecans, sunflower seeds - may also be used, or omit the nuts altogether, but add a pinch of salt. May also add in sliced bananas and/or apples just before serving. You may also need to adjust sugar according to the type of pineapple you are using.
Check These Recipes Out Too!
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
How to Make Carrot Raisin Salad With Pineapple :
INGREDIENTS NEEDED :
- Crushed Pineapple
- Miracle Whip (or mayo)
- Sour Cream
- Lemon Juice
- Mix sour cream, Miracle Whip, sugar, and lemon juice -stir well
- Stir in carrots, raisins, and drained crushed pineapple.
- Refrigerate and serve
Ingredients for Carrot Salad
Making the dressing
Mixing The Salad
- In a large bowl, take the shredded carrots and raisins. Add some sugar to it and mix it well.
- Take another bowl. Pour mayonnaise into the bowl.
- Add milk and sugar and prepare a mixture that is neither too thick nor too watery.
- Now, pour the mayo-milk mixture on top of the carrot and raisin mixture. Mix everything well so that the carrots and raisins are coated in the mayo-milk mixture.
- Put it in the refrigerator and serve cold.
After shredding the carrots, you may rinse it. But make sure that you drain the water and soak the water from the shredded carrots using a kitchen towel. If there is water in the shredded carrots, the entire dish will be very watery and won’t taste good. While mixing the ingredients, you can add 1 or 2 teaspoons of lemon juice too. You can add pineapple slices for garnishing. You can also add honey instead of sugar.
See more Golden Corral recipes if you would to like to explore more tasty recipes like this one!
Carrot Raisin Salad With Pineapple & Creamy Honey Lemon Dressing
A crunchy, healthy and flavorful Carrot Raisin Salad recipe with pineapple, walnuts and celery drizzled with a Creamy Honey-Lemon Dressing. Easy to make and soooo good with all the spring and summer things! This recipe is vegetarian, gluten free and easily vegan. This carrot and raisin salad is chock full of good for you ingredients and makes a fabulous side for all the summer things. It’s a welcome addition to picnics, potlucks or for alfresco afternoons on the porch.
A versatile recipe, some ingredients are easily subbed for what you have in the pantry. Use whatever nuts you have on hand. I like walnuts, but pecans or slivered almonds would be a delight as well. For raisins, I like currants (shown here) or golden raisins, but Thompson dark raisins are delicious too, and add a nice contrast. For pineapple, I like fresh and in season (Spring-Summer) because it’s so sweet and juicy and the leftovers make a delicious snack or sweet addition to a smoothie. But canned can also be used with delicious results. Simply drain before using.
Menus & Tags
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Carrot-Pineapple Salad – a Vintage Side Dish
Carrot-Pineapple Salad is one of my favorite spring and summer side dishes. We knew it by another name growing up. My uncle called it Knuckle Salad, which was only fair since he was was often in charge of grating the carrots.
There are many variations in the Carrot-Pineapple Salad genre. Perfectly understandable, it’s not like a cake where the mis-measuring ingredients can lead to a horrible outcome. You put some things that are yummy separately into a bowl and mix them up so they can taste yummy together.
Carrot-Pineapple Salad aka Knuckle Salad
2 cups grated carrots (about 4 medium carrots)
8 oz fresh or canned pineapple, chopped into tidbits
1/2 to 1 cup raisins, plumped
Plump the raisins by soaking them in hot water. (Warning: there is nothing attractive about raisins plumping. I took a photo of just the bowl of raisins and decided it would be better to have them in a group ingredient shot so they didn’t scare anyone. Even lurking in the background, they’re still pretty horrifying, but holy cow do they taste good in the salad.)
Grate your carrots. I like mine very fine, but you might like yours a little meatier. Use a food processor if you’re doubling the recipe. The temptation is there to buy a bag of pre-shredded carrots, but unless you are pressed for time, stay away. The freshness makes the flavor. Bagged shredded carrots aren’t giving up their sweet carrot juice when it’s all stirred together.
Chop up your pineapple, or open a can of tidbits and drain them. Back when this recipe was on our family’s menu, a fresh pineapple at the supermarket was reasonably exotic, so my mom relied on cans. Now, use fresh if you can because it’s so darned good. Chop your pineapple as small as you like them, make the size proportional to gauge of your carrot shred. You don’t want big hunks with fine shreds from a texture perspective.
Drain your raisins and mix everything together.
Stir in between 1/4 and 1/2 cup of mayonnaise to taste. If you like a lighter salad, less mayonnaise. I like mine swimming in mayo, just like Mom used to make. Your ingredients are going to add moisture too, so go slow.
This version of Carrot-Pineapple salad is best served the day it is made. It tastes great for a 3-4 days, but in terms of eye appeal, it starts to look a bit slimy.
(Note: Food styling/photography is not my specialty, however I do get points for using the vintage Pyrex Woodland small mixing bowl we received as a wedding gift.)
Putting the knuckles in Knuckle Salad.
As mentioned before, there are lots of variations on the carrot salad genre out there.
This Grandma’s Carrot Salad recipe minimizes the mayo and adds lemon juice.
This Carrot Raisin Salad (No Mayo) subs a light dressing for the mayo.
This Barefoot Carrot Salad Recipe from Ina Garten adds lemon juice and sour cream and sounds delicious. Ina Garten is to American comfort food what Ralph Lauren is to turtlenecks. They both take something that’s pretty good and elevate it.
If you’re looking for a food pairing…
Carrot-Pineapple Salad is delicious with ham. And you know what else is delicious? This recipe for Ham Salad à la Dot.