Every since my husband had the Chick-Fil-A carrot and raisin salad he has wanted me to try and duplicate the recipe. I am not a big fan of carrot and raisin salad so it wasn’t on the top of my cooking list. However a few weeks ago we got a whole bag of carrots in our Bountiful Baskets and I knew the time had come to find and make my husband this recipe.
There are a few tricks to making this carrot raisin salad turn out just right. I usually grate my carrots on a box grater and I use the large cheese grating side.
However for this recipe is it imperative that you use the smaller side. The reason is so that the flavors blend together better and you don’t have an over powering carrot flavor. You will need 4 cups finely shredded carrots. It took me a small bag of carrots to get 4 cups. Then you take your 8 oz. can crushed pineapple with the juice and mix it with 1 Tbsp. sugar. The pineapple is the secret ingredient! Once the sugar is dissolved mix in the mayonnaise and the fresh lemon juice. Then gently combine the raisins and carrots. Refrigerate for at least 24 hours before serving.
Carrot and Raisin Salad
~ 4 cups finely shredded carrots
~ 1 8 oz. can crushed pineapple with juice
~ 1 cup raisins
~ 3/4 cup mayonnaise
~ 1 Tbsp. sugar
~ 1/2 Tbsp. fresh lemon juice
Chill all ingredients except sugar at least 30 minutes. Dissolve the sugar in the pineapple, then combine everything gently in a large bowl. Refrigerate at least 24 hours before serving.
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