Why Southern Carrot Salad with Raisins is the Perfect Side Dish

Ingredients

• 4 cups Carrots (shredded thinly and squeezed dry)
• 0.5 cup Raisins (golden raisins)
• 0.5 cup Mayonnaise (regular mayo, room temperature)
• 2 tablespoons Heavy Whipping Cream (heavy cream, not light)
• 2 tablespoons Pineapple Juice (unsweetened)
• 2 tablespoons Granulated Sugar (adjust to taste)

Instructions

1. Wash and Peel Carrots

   Rinse the carrots under cold water, peel them, and set aside.

   Time: PT5M

2. Grate Carrots Thinly

   Using the fine side of a box grater, shred the carrots into very thin ribbons.

   Time: PT5M

3. Remove Excess Moisture

   Place the shredded carrots in a clean kitchen towel, gather the corners and squeeze firmly to extract as much liquid as possible.

   Time: PT5M

4. Combine Remaining Ingredients

   In a large mixing bowl add the raisins, granulated sugar, heavy whipping cream, pineapple juice and one‑third cup of mayonnaise. Stir until the mixture is smooth.

   Time: PT5M

5. Adjust Mayo Consistency

   If the mixture looks too dry, add a little more mayonnaise (up to an additional 2‑3 tablespoons) and stir.

   Time: PT2M

6. Add Carrots and Toss

   Add the squeezed shredded carrots to the bowl and toss everything together until the carrots are evenly coated.

   Time: PT5M

7. Chill the Salad

   Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours so the flavors meld and the salad becomes nicely chilled.

   Time: PT2H

8. Final Toss and Serve

   Remove the salad from the refrigerator, give it one last quick toss to redistribute any liquid that settled, then serve cold.

   Time: PT3M

Nutrition Facts

Calories

334

Protein

3 g

Carbohydrates

38 g

Fat

18 g

Fiber

4 g