Old Fashioned Carrot Salad
My grandma used to make this Old Fashioned Carrot Salad at every family cookout. The sweet pineapple mixed with crunchy carrots always made my mouth water! This recipe brings back all those happy summer memories.
You’ll love how the creamy dressing coats each carrot piece perfectly. The nuts add that special crunch that makes your taste buds dance.
Plus, it’s super easy to throw together when you need a side dish that’ll make everyone ask for seconds. Trust me, this old-school recipe never goes out of style!
Why You’ll Love This Carrot Salad
This sweet and crunchy carrot salad hits the spot every single time you make it.
- Quick Assembly: Toss everything together in minutes.
- Crowd Pleaser: Everyone goes back for more.
- Make Ahead: Tastes even better the next day.
- Versatile Serving: Perfect for any get-together.
- Nutritious Choice: Good for you and yummy too.
Want to try different crad salads? Check out our French Carrot Salad or spicy Moroccan Carrot Salad for fun twists.
Ingredients You’ll Need
Look at the recipe card down below to see exactly how much of each thing you need.
- Grated Carrots: Fresh orange carrots give you that sweet crunch and bright color that makes this salad pop.
- Mayonnaise: The creamy stuff that holds everything together and makes each bite smooth and rich tasting.
- Crushed Pineapple: Sweet chunks of tropical goodness that add juicy bursts of flavor in every spoonful.
- Raisins: Little chewy bites of sweetness that balance out all the crunchy textures perfectly in the mix.
- Pecans: Buttery nuts that give you that satisfying crunch and make this salad feel extra special and fancy.
- Fresh Lemon Juice: Tangy squeeze of citrus that brightens everything up and keeps those carrots looking fresh.
- Granulated Sugar: Just a touch to make all the fruity flavors sing together in perfect sweet harmony.
How to Make Old Fashioned Carrot Salad
Let me walk you through making this crowd-favorite salad that’ll have everyone coming back for more.
Step 1: Prepare the Dressing
Mix up 2/3 cup mayonnaise, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, and 1 tablespoon sugar in your small bowl until smooth.
Step 2: Combine Dry Ingredients
Toss together 4 cups grated carrots, 1 cup well-drained crushed pineapple, 1 cup raisins, and 1 cup chopped pecans in your big mixing bowl.
Step 3: Dress the Salad
Pour that dressing right over your carrot mix and stir everything up until every piece gets coated with that creamy goodness.
Step 4: Chill and Serve
Pop it in the fridge for 30 minutes so all those yummy flavors can get to know each other before you serve it up.
Tips for the Best Carrot Salad
Here’s what I’ve learned over the years to make this salad turn out amazing every time you make it.
- Drain Pineapple Completely: Squeeze out every drop, or your salad gets soupy.
- Use Fresh Carrots: Those bags of pre-cut ones save time and work great.
- Plump Raisins First: Soak them in warm juice to make them extra juicy.
- Chill Before Serving: This step makes all the difference in taste.
- Add Extra Mayo: Carrots soak up dressing, so keep some on standby.
- Toast Nuts Lightly: Quick pan toast makes pecans taste even nuttier.
Variations and Substitutions
Want to shake things up a bit? Here are some fun ways to make this recipe your own special creation.
- Greek Yogurt Swap: Use this instead of mayo for a lighter taste.
- Honey Alternative: Swap sugar for honey if you like natural sweeteners better.
- Dried Cranberries: These give you a tart kick instead of sweet raisins.
- Mixed Nuts: Try almonds or walnuts for different crunch factors.
- Apple Addition: Dice up some apples for extra crisp and fresh bites.
- Coconut Flakes: Sprinkle these in for a fun tropical twist.
Make-Ahead and Storage Tips
Here’s the best part—this salad actually gets better as it sits! You can make it up to a day ahead, and it’ll taste even more amazing.
Just keep it covered in your fridge, and it stays good for 2-3 days. The carrots might soak up some dressing, so I always keep extra mayo on hand to stir in before serving.
The nuts might lose their crunch after a while, so add those last if you’re making it way ahead. And whatever you do, don’t freeze this salad—it’ll turn into a watery mess!
Recipe FAQs
How long does this Carrot Salad last in the fridge?
You can keep it for about 2-3 days covered up, but honestly, it tastes best on day one.
Can I make this salad without mayonnaise?
Sure thing! Greek yogurt works great, or try vegan mayo if you don’t eat regular mayo.
Should I drain the pineapple before adding?
Yes! Drain it really well, or you’ll end up with carrot soup instead of salad.
What to serve with old fashioned carrot salad?
This goes great with grilled chicken, burgers, BBQ ribs, or any picnic food you can think of.
Can I add other fruits to this?
Chopped apples, dried cranberries, or orange pieces all taste amazing mixed right in with everything else.
Is it need to chill the salad before serving?
You bet! That chill time lets all the flavors get friendly with each other for better taste.
How can I make this salad more nutritious?
Toss in some sunflower seeds, use more nuts, or swap Greek yogurt for mayo to boost protein.
Old Fashioned Carrot Salad
Ingredients
- 4 cups grated carrots
- 2/3 cup mayonnaise
- 1 cup crushed pineapple well-drained
- 1 cup raisins
- 1 cup pecans chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Instructions
- Make your dressing: Whisk mayo, lemon juice, sugar, and salt in a small bowl until it looks nice and creamy.
- Mix the good stuff: Toss carrots, drained pineapple, raisins, and pecans in your big bowl until everything spreads out evenly.
- Coat everything: Pour that creamy dressing over your carrot mix and stir it all up until every piece gets covered.
- Let it chill: Cover with plastic wrap and stick it in the fridge for 30 minutes so flavors can mingle together.
- Final touch: Stir again before serving and add more mayo if it looks dry from sitting around.
Notes
- Press the pineapple in a strainer to get every bit of juice out so your salad doesn’t get watery.
- Those pre-cut carrot bags from the store work great and save you time shredding carrots by hand.
- Soak raisins in warm pineapple juice for 10 minutes first to make them plump and extra tasty.
- This salad tastes good right away, but gets even better after sitting in the fridge overnight.
- Toast pecans in a dry pan for 2-3 minutes to make them taste even more nutty and delicious.
