This classic Southern Side Dish is a favorite around the South. One of our family’s go to fast food restaurants, Chick-fil-A, used to sell a yummy Carrot Raisin Salad, but they got rid of it along with their Coleslaw. Definitely sad times for me at the drive-thru.
I recently started using plain Greek yogurt in an effort to lighten up our side dishes and so that my bonafide mayonnaise hating husband would eat the old school dishes that are normally prepared with mayonnaise.
I swapped the mayo for this recipe, but if you’re a fan of mayonnaise try adding in 1 tablespoon for that kick of flavor but with way fewer calories. I love mayo but don’t miss it at all in this healthier Carrot Raisin Salad.
While I’m on the subject of changes, I don’t add any granulated sugar to my Carrot Raisin Salad. Old school recipes call for loads of it. Since the pineapple and raisins are sweet enough for me, I use 3 tablespoons of the reserved pineapple juice to thin the dressing and add a touch of extra sweetness.
If you prefer a sweeter salad, try adding a little maple syrup in place of the granulated sugar that you normally find in this Carrot Raisin Salad. Add it a teaspoon at a time, stir, and then taste to verify the need for more.
This Carrot Raisin Salad is delicious on day 2 and is a perfect make ahead side dish for all of the summer BBQ’s we will hopefully be having very soon. Keep it chilled to ensure the best flavor.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Note – I plumped my raisins before adding them to the salad. I placed the raisins in a small bowl and covered them with very warm water while I grated the carrots by hand. Once the carrots were grated, I drained the raisins before adding them to the salad mixture.
Grate the carrots on a box grater or in a food processor. I needed 3 large carrots and I prefer freshly grated versus the prepacked store bought. Add the grated carrots to a bowl.
Drain the pineapple juice, but reserve it for adding sweetness to the salad and to thin out the dressing. Place the raisins and pineapple in the bowl with the shredded carrots and mix everything together.
Stir in the salt, plain Greek yogurt, and 2 to 3 tablespoons of the reserved pineapple juice. Taste the Carrot Raisin Salad and add a little Maple Syrup if you desire a sweeter salad. I feel that the pineapple juice adds plenty of sweetness.
Cover and refrigerate the salad or serve immediately. Leftovers should be stored in the refrigerator. The salad can be served with a slotted spoon to eliminate extra juice from the dressing.
This recipe doubles well for a crowd. A serving is a large spoonful. Cranberries are a great alternative to raisins. For a little extra crunch try adding in 1/4 cup of chopped walnuts, pecans, or almonds.