Carrot Raisin Salad
Make Carrot Raisin Salad: a bright, creamy carrot, raisin and pineapple salad ready in 15 minutes.
Ingredients
- ½ cup mayonnaise
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- pinch salt and pepper
- 6 large carrots (peeled and grated)
- 1 cup raisins
- 8 oz. crushed pineapple (1 small can)
Instructions
Step 1: Whisk the dressing
In a large mixing bowl whisk together the ½ cup mayonnaise, 1 tablespoon honey, 1 tablespoon apple cider vinegar and a pinch each of salt and freshly ground black pepper until smooth, glossy and slightly aerated. Taste and adjust the balance so the dressing is bright but creamy; the mixture should cling to a spoon, with visible specks of black pepper suspended in the emulsion.
Step 2: Toss the salad components with the dressing
Add the peeled, finely grated bright orange carrots, the plump raisins and the drained crushed pineapple into the same bowl with the dressing. Gently fold everything together using a large spoon or spatula until the carrots are evenly coated, the raisins are evenly distributed and tiny pineapple juice pockets glisten between shreds of carrot—the finished tossed salad should look moist but not soupy, with distinct textures of grated carrot, chewy raisins, and soft pineapple bits.
Step 3: Plate and finish for serving
Spoon the dressed carrot-raisin-pineapple mixture into the chosen serving bowl, smoothing the surface slightly. Finish with a light scatter of freshly ground black pepper and, if desired, a few extra raisins on top for contrast. Serve immediately or chill briefly; the salad should present as vibrant strands of orange, dark raisin contrast and pale pineapple flecks, the dressing glinting subtly across the surface.
Notes
- Drain the crushed pineapple well to prevent a watery salad.
- Grate carrots finely for the best texture.
- Taste the dressing before adding all the honey and adjust to preference.
- For a lighter version, substitute half mayonnaise with Greek yogurt.
- Serve within 2 to 3 days for best texture.