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+ servings
carrot raisin salad with pineapple and coconut in a serving bowl on a napkin

Carrot Raisin Salad with Pineapple

This delicious carrot salad is made with no mayo and instead has a sweet Greek yogurt dressing. It comes together very quickly, especially if you use pre-shredded carrots! Make it for Easter or as a side for any occassion.
Course Salad, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 8
Calories 217kcal


For the salad

For the yogurt dressing


  • If you didn't buy pre-shredded carrots, you can shred them by hand with a cheese grater or julienne peeler or in the food processor with the shredding disc.
  • After prepping the carrots, gather the other ingredients. Scoop the pineapple tidbits into a mixing bowl with a slotted spoon. Reserve the juice for the dressing.
  • Add the carrots, raisins, and coconut flakes to the bowl and mix together.
  • In a separate bowl or measuring cup, whisk together the Greek yogurt, pineapple juice, honey, and vanilla extract.
  • Pour the dressing over the salad and mix until coated. Serve and enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!


  • You can substitute regular raisins if desired. Fresh pineapple can be used in place of canned pineapple if desired. Use lemon juice in the dressing if you don't have the pineapple juice from the canned pineapple. Possible additions include walnuts or pecans.
  • To make vegan, use a coconut milk yogurt and sub maple syrup for the honey. 
  • Store leftovers in the fridge in an airtight container for 2 to 3 days.


Serving: 0.75cup | Calories: 217kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 58mg | Potassium: 521mg | Fiber: 5g | Sugar: 28g | Vitamin A: 10728IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 1mg