This Carrot Raisin Salad is a lighter, fresher take on the classic. Instead of a heavy mayonnaise dressing, shredded carrots, sweet pineapple tidbits, and plump raisins are tossed in a bright, sweet‑tangy dressing that brings everything together.
This simple, family‑friendly side works with many meals. Serve it alongside baked chicken tenders or sloppy joes for an easy weeknight dinner, or pair it with baked ham and scalloped potatoes for a welcome addition to an Easter meal.
Kristen’s Keys for Carrot Raisin Salad
A few small details make a big difference in this easy salad:
- Grate your own carrots. Pre‑shredded carrots are often thicker and drier, so they don’t absorb the dressing as well. Freshly grated carrots are softer, sweeter, and soak up more flavor.
- Use pineapple tidbits packed in 100% juice. Reserve a little of the juice to sweeten the dressing.
- Chill before serving. Refrigerating for at least an hour lets the carrots soften slightly and allows the flavors to meld.
5‑Star Reader Review
My kids just love this salad! They both like carrots, but during the wobbly tooth stage they avoid crunchy vegetables. This is much easier for them to eat 😀 -Claire
How to Make Carrot Raisin Salad with Pineapple
The method is straightforward: soak the raisins to plump them, whisk the dressing, then toss everything together.
Step One: Soak Raisins
Place the raisins in a small bowl and cover them with hot water. Let them soak for 5–10 minutes while you prepare the other ingredients so they soften and plump up.
Step Two: Prepare Dressing
In a large mixing bowl whisk together reserved pineapple juice, honey (or maple syrup), rice wine vinegar, and a pinch of salt. Using a large bowl makes it easy to mix and cut down on dishes.
Step Three: Toss Together
Add the grated carrots and drained pineapple tidbits to the bowl with the dressing. Drain the raisins and gently fold them in until everything is evenly coated.
Step Four: Chill
Cover and refrigerate for at least 1 hour or up to 24 hours to let the carrots soften and the flavors meld. Serve chilled.
Recipe Modifications
- Swap honey for maple syrup: A great vegan alternative.
- Add crunch: Stir in sunflower seeds or chopped pecans just before serving for extra texture.
- No rice wine vinegar? Use mirin or white wine vinegar as a replacement.
- Skip the soak: If your raisins are already soft, you can add them directly without soaking.
More Kid‑Friendly Veggies
This carrot raisin salad works well for picky eaters. Other vegetable recipes that tend to be kid favorites include mandarin orange salad, orange glazed carrots, air fryer asparagus, green beans almondine, and parmesan roasted broccoli.
Carrot Raisin Salad
Ingredients
- ½ cup raisins
- 1 (8 oz) can pineapple tidbits in 100% juice, reserve juice
- 4 cups shredded carrots (about 4 large carrots)
Dressing
- 2 tablespoons reserved pineapple juice
- 1 teaspoon rice wine vinegar
- 1 tablespoon honey (or maple syrup)
- ½ teaspoon kosher salt
Instructions
- Place raisins in a small bowl and cover with hot water. Let them sit for 5–10 minutes to plump up, then drain.
- Drain the pineapple tidbits, reserving 2 tablespoons of the juice for the dressing.
- In a large mixing bowl whisk the reserved 2 tablespoons pineapple juice, rice wine vinegar, honey (or maple syrup), and kosher salt until combined.
- Add shredded carrots, drained pineapple tidbits, and drained raisins to the dressing. Toss gently until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The carrots will soften the longer the salad sits.
Pineapple: Use tidbits packed in 100% pineapple juice and reserve a little of that juice for the dressing.
Vinegar: Mirin or white wine vinegar can replace rice wine vinegar. Avoid apple cider vinegar, which can overpower the salad.
Add Crunch: Add sunflower seeds or chopped pecans right before serving for extra texture.
Nutrition
Carbohydrates: 15 g
Sodium: 192 mg
Potassium: 279 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 10,690 IU
Vitamin C: 4.3 mg
Calcium: 24 mg
Iron: 0.4 mg
Nutrition information is an approximation and should be used as a guide.
This recipe was originally published in 2018 and updated in 2026.