Description
This creamy carrot salad is a refreshing and easy-to-make side dish featuring shredded carrots, a tangy mayonnaise and sour cream dressing, sweet raisins, and crushed pineapple. Perfect for summer gatherings or as a light snack, it combines crunchy and creamy textures with a hint of sweetness.
Ingredients
Scale
Main Ingredients
- 4 cups shredded carrots (about 6 large carrots)
- ½ cup mayonnaise
- â…“ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 cup raisins
- 8 ounces crushed pineapple (lightly drained, 1 can)
- Salt, to taste
- Black pepper, to taste
Instructions
- Shred Carrots: Shred the carrots using a box grater or a food processor and place them in a large mixing bowl to prepare the base of the salad.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, sour cream, and apple cider vinegar until smooth and well combined, forming the creamy dressing.
- Combine Ingredients: Pour the dressing over the shredded carrots. Add the raisins and lightly drained crushed pineapple, then gently stir to mix everything thoroughly.
- Season and Chill: Season the salad with salt and black pepper to your liking. Mix well, cover, and refrigerate for at least 30 minutes so the flavors can meld together.
- Serve: Serve the salad chilled as a refreshing side dish or a light snack, ideal for warm weather or potlucks.
Notes
- For best results, shred the carrots finely for a more cohesive salad texture.
- Adjust the amount of apple cider vinegar to suit your preferred level of tanginess.
- Drain the pineapple lightly to avoid excess moisture in the salad.
- This salad keeps well refrigerated for up to 2 days; stirring before serving is recommended.
