This easy Carrot and Pineapple Salad is a light and refreshing dish that comes together in no time. Crisp carrots, juicy pineapple chunks, tender coconut flakes, and chewy raisins are tossed in a creamy, tangy mayo-based dressing for the perfect balance of flavors and textures. It’s a great side dish for family dinners, barbecues or potlucks.
Mindy’s Recipe Snapshot
Method: This is a no-cook one bowl salad.
Key Ingredients: Carrots, pineapple, coconut, raisins, and mayo.
Ease: This is a super easy recipe!
Top Tip: Use a food processor to make quick work of shredding the carrots. (Or buy pre-shredded carrots!)
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We’ve put a tropical twist on classic carrot salad by adding pineapple and coconut. Lee prefers this version over the carrot raisin salad he usually gets at the buffet. As for me, I’ll be honest, I’m not the biggest fan of raisins. So, I swapped in golden raisins instead, and I have to say… I don’t hate it!
More importantly, Lee loved it. And truthfully, I’m perfectly fine with making a dish he enjoys and letting him eat [most of] it!
Ingredients
See recipe card for exact amounts.
Ingredient Notes and Substitutions
- Carrots: We use freshly grated carrots, but if you don’t have a quick way to shred them, store-bought shredded carrots will work.
- Pineapple: Canned pineapple tidbits are our go-to, but crushed pineapple or fresh pineapple work just as well.
- Raisins: Golden or regular raisins are both fine. Not a fan? Feel free to leave them out.
- Coconut: We use sweetened shredded coconut, but unsweetened coconut is a good alternative.
- Mayonnaise: We use olive oil reduced-fat mayo because that’s what we have on hand. If you’re not a mayo fan, you can swap it for sour cream or yogurt.
- Sugar: Adds just a little bit extra sweetness to the dressing.
How to Make Carrot and Pineapple Salad
- Peel and shred the carrots if you’re not using pre-shredded.
- In a large bowl, add all the ingredients and toss until well combined.
Recipe Notes: When preparing this salad, I start with a 3-pound bag of carrots, peel them, and remove the tops. After peeling and trimming, the weight is slightly less than 3 pounds due to the discarded portions. This yields approximately 5 cups of shredded carrots. I drain the pineapple.
Tips
- Three ways to shred carrots. Use a box grater, mandolin, or food processor—whatever you find easiest and most convenient.
- Chill before serving. Letting the salad sit in the fridge for at least an hour (or overnight) allows the flavors to meld and the carrots to soak up the dressing.
Variations
- Make it more saucy. Add a splash of pineapple juice.
- Adjust the sweetness to taste. If you prefer a less sweet salad, reduce the sugar or skip it altogether, especially if using sweetened coconut.
- For extra crunch, add nuts. Chopped pecans or walnuts add a nice contrast to the soft texture of the salad.
Can I use pre-shredded carrots to make carrot salad?
I won’t lie—if you don’t have a food processor, shredding this many carrots can be time-consuming and tiring. While freshly grated carrots tend to absorb the dressing better, store-bought shredded carrots will work too. For best results when using pre-shredded carrots, make the salad a day ahead so the carrots have time to soak up all that delicious dressing. The carrots will still release moisture and mix with the dressing, giving you great flavor and texture. You will need about 5 cups total.
Storage
Store in an airtight container for about 3 days. Just give it a good stir before serving.
Frequently Asked Questions
This salad is best served cold. Letting it chill in the fridge for at least an hour helps the flavors meld and makes it extra refreshing. Plus, the carrots soften slightly as they absorb the dressing, giving the salad a softer texture if you serve it the next day.
I feel ya! You can swap them out for dried cranberries, or if you’re not into that either, just leave them out. The salad will still be delicious, with or without them!
Absolutely! Try adding chopped apples or crushed pecans.
It’s similar but the addition of coconut gives it a unique flavor that sets it apart from the restaurant’s version. See the restaurant version here.
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Carrot Raisin and Pineapple Salad
Ingredients
- 3 lbs carrots about 5 cups
- 1 can pineapple tidbits, drained 20 oz
- 1 ½ cups shredded coconut
- 1 cup raisins
- ½ cup mayo
- 2 tbsp sugar
Instructions
- Peel and shred the carrots if you’re not using pre-shredded.
- In a large bowl, add all the ingredients and toss until well combined.
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