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This vibrant Shredded Carrot Raisin & Pineapple Salad is a refreshing blend of natural sweetness and creamy tang, making it an ideal side dish for spring and summer meals.
What sets this recipe apart is its combination of fiber-rich shredded carrots, juicy pineapple chunks, and plump raisins—all tossed in a light Greek yogurt dressing that balances creaminess with a hint of tang from apple cider vinegar and subtle sweetness from maple syrup.
Nutritionally, it’s a powerhouse of plant-based fiber and vitamins, with Greek yogurt adding a boost of protein and good probiotics, while keeping saturated fat low.
The recipe’s quick assembly and ability to be made ahead make it perfect for meal prepping or casual gatherings.
It’s both satisfying and nourishing, a great way to add color and crunch to your everyday cooking.
Must-Have Tools for Perfect Results
Box Grater
Essential for shredding carrots quickly and uniformly, this tool ensures perfect texture and saves time compared to chopping by hand. A versatile kitchen staple for grating cheese, veggies, and more.
Large Mixing Bowl
A roomy, sturdy bowl allows you to toss ingredients evenly without spills. Great for salads, batters, and mixing multiple components effortlessly.
Whisk
Perfect for blending the creamy Greek yogurt dressing smoothly, the whisk helps achieve a consistent, lump-free texture. Its broader use includes mixing sauces, dressings, and batters.
Food Processor with Shredding Attachment
For effortless and uniform shredding of large carrot batches, this tool speeds up prep time and reduces manual effort. A multifunctional gadget useful for chopping, slicing, and pureeing.
Airtight Container
Ideal for chilling and storing the salad, it keeps the flavors fresh and allows for convenient make-ahead meal prep. Perfect for leftovers and other refrigerated dishes.

Carrot Raisin Pineapple Salad
Equipment
- 1 Box Grater or Food Processor with Shredding Attachment
- 1 large mixing bowl
- 1 Whisk
- 1 Airtight Container for storage
Ingredients
- 4 cups finely shredded carrots
- 1 cup fresh pineapple chunks or well-drained canned pineapple
- ½ cup raisins regular or golden, as preferred
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
Instructions
- Prepare the Dressing: In a medium bowl, combine the Greek yogurt, mayonnaise, apple cider vinegar, and maple syrup. Whisk thoroughly until the mixture is smooth and creamy, ensuring all ingredients are fully incorporated. Set this aside to let the flavors meld.
- Combine Salad Ingredients: Place the shredded carrots, pineapple chunks, and raisins in a large mixing bowl. Make sure the pineapple is well-drained if using canned to avoid excess liquid in the salad.
- Toss with Dressing: Pour the prepared dressing over the carrot mixture. Using salad tongs or two large spoons, gently toss everything together until all the pieces are evenly coated with the dressing.
- Chill and Marinate: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes, or up to an hour, to allow the flavors to blend and the salad to chill nicely. Before serving, give it a gentle stir to redistribute any dressing that may have settled at the bottom.
Notes
- For ease in shredding carrots, a box grater or a food processor with a shredding blade attachment works best and saves prep time.
- If you prefer a creamier salad, you can double the dressing by mixing 2 tablespoons Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, and 1 tablespoon maple syrup, then add more as needed.
- Make sure to drain canned pineapple thoroughly to prevent watery salad.
- This salad tastes even better after resting, making it an excellent option for preparing ahead of time.
- For a different twist, try adding chopped nuts or a sprinkle of cinnamon to enhance texture and flavor.
Chef’s Secrets for Ultimate Flavor
Creating a perfectly balanced carrot raisin and pineapple salad hinges on a few key tips.
First, shredding the carrots finely helps them absorb the dressing better, making every bite juicy and flavorful.
Using fresh pineapple provides a crisp, tropical sweetness, but if canned pineapple is your only option, be sure to drain it thoroughly to avoid watering down the salad.
The dressing is simple yet impactful—the combination of Greek yogurt and mayonnaise offers creaminess without overpowering the natural sweetness of the fruit and veggies.
Maple syrup adds just the right touch of sweetness while apple cider vinegar lends a subtle tang, balancing the flavors beautifully.
Don’t rush serving—the salad tastes best after chilling for at least 30 minutes, allowing the ingredients to meld together.
Lastly, stirring gently before serving ensures an even coating of dressing and a refreshing texture throughout.
Serving Suggestions to Elevate Meals
This bright and flavorful salad pairs wonderfully with a variety of main dishes.
It complements grilled chicken, fish, or pork perfectly, providing a refreshing contrast to smoky or savory flavors.
For a vegetarian meal, serve it alongside roasted vegetables or grain bowls for a nutritious boost.
The salad also shines as a picnic or potluck dish since it travels well and can be served chilled.
To add more texture and interest, try garnishing with toasted nuts like almonds or pecans, or sprinkle fresh herbs such as parsley or mint.
For a light lunch, enjoy the salad on its own with some crusty whole-grain bread or alongside a bowl of soup.
Storage Tips for Freshness
To keep your carrot raisin and pineapple salad fresh and tasty, store it in an airtight container in the refrigerator.
Because the salad contains fresh fruit and yogurt-based dressing, it’s best enjoyed within 2 to 3 days.
Over time, the salad may release extra liquid; simply drain any excess before serving and give the salad a gentle toss to redistribute the dressing.
Avoid freezing this salad as the texture of the fruit and yogurt will be compromised.
When making the salad ahead for events or meal prep, prepare the dressing separately and toss it with the salad just before serving to maintain the freshest texture.
Frequently Asked Questions About Salad
1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well as long as it’s drained thoroughly to prevent the salad from becoming watery.
2. Is this salad suitable for vegans?
The recipe as written contains Greek yogurt and mayonnaise, which are dairy and egg-based. To make it vegan, substitute with plant-based yogurt and vegan mayo.
3. How long can I store this salad in the fridge?
Store in an airtight container and consume within 2-3 days for optimal freshness and flavor.
4. Can I add other fruits or nuts?
Absolutely! Chopped apples, walnuts, or pecans add extra crunch and flavor, making the salad even more versatile.
5. What if I don’t have maple syrup?
You can substitute maple syrup with honey or agave nectar for a similar natural sweetness.
This recipe is inspired by kaleforniakravings and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.