Carrot Raisin Salad is a light and fresh side dish that is perfect for those spring and summer holidays, BBQs, picnics, and get-togethers.
Ever since I was a teenager I have loved chicken sandwiches! When I was 16, I worked at Burger King and would always go to the kitchen and make chicken sandwiches for myself adding lots of pickles. So after moving to Colorado and discovering Chic-fil-a, I was in chicken sandwich heaven! They used to have carrot raisin salad as a side dish and it was soo yummy. They have gotten rid of it at some point over the years so I had to re-create it. The recipe Chic-fil-a used had mayo, but for this recipe, we are using yogurt.
Ingredients in Carrot Raisin Salad
- Carrots- use small to medium-sized whole carrots. They are sweeter than large carrots.
- Pineapple canned, crushed
- Raisins- I like using mixed raisins which are made up of three different types of grapes.
- Plain Greek yogurt or plain alternative milk yogurt works too.
- Sugar- I used cane sugar, but any sugar works
- Pecans or walnuts
Grate the Carrots
May 26th was my birthday, I am officially 35! That is so crazy! For my birthday I got a new Food Processor. Which I have been needing for so long. My little mini-prep food processor had cracks all over and there was always a burning smell when I used it, yikes… I am so happy with my new Cuisinart Elemental 8-cup food processor (affiliate link). Though I have the white one which Amazon does not carry, Williams Sonoma does. It even comes with shredding and slicing discs so you can choose if you want a fine or medium shred. It made this recipe a breeze to make!
I first used my new food processor for my Strawberry Rhubarb Coconut Crumble Bars which are really yummy and you should give them a try soon!
How to Grate the Carrots
- Using a food processor with a grater disc attachment
- Mandoline
- Kitchenaid mixer with grater attachment
- Handheld box or plane grater
However you chose to grate your carrots, I recommend a fine grate if possible, as the carrots soak up more flavor.
I would not recommend buying the packaged shredded carrots as they are thicker and don’t soak in the flavor as well.
How to Make Carrot Raisin Salad
- Toast the pecans. Give the pecans a rough chop then spread them out on a small cookie sheet. Roast for 5-7 minutes until toasted. Watch them closely as they can go from almost toasted to burnt real quick.
- Grate the carrots.
- Combine the ingredients. In a large bowl, combine grated carrots, drained pineapple, yogurt, sugar, raisins, and pecans. Add a splash of the pineapple juice if desired. Mix until fully combined.
- Chill. Cover with plastic wrap and refrigerate for an hour up to overnight.
The carrots need a little time in the refrigerator to soak in the flavors. It also helps plump up the raisins.
More Side Dishes
Carrot Raisin Salad
Equipment
- cookie sheet
- food processor with grater disc or mandoline grater
- large bowl
Ingredients
- ½ cup chopped pecans
- 4 cups carrots
- 1 20 ounce can crushed pineapple drained (reserve juice)
- â…“ cup plain greek yogurt or alternative milk yogurt
- 2 tbsp cane sugar
- ½ cup mixed raisins
Instructions
- Preheat oven 400°F.Spread chopped pecans on a small cookie sheet and toast 5-7 minutes until toasted. Make sure to watch them closely so they don't burn.
- Wash, peel, and grate your carrots using a food processor with a grater disc, a mandoline, or a hand grater. Use a fine grater if available.
- In a large bowl, combine grated carrots, pineapple, yogurt, sugar, raisins, and pecans. Add a splash of pineapple juice if desired. Mix until fully incorporated.
- Chill an hour up to overnight then serve.
- Store in an airtight container in the refrigerator for up to 4 days.
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