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

Cook Time 0

Total Time 30

Servings

Calories 217kcal

Author Lizzie Streit, MS, RDN

Ingredients

For the salad

4 cups shredded carrots
1 20-ounce can pineapple tidbits canned in their juice; approximately 2 cups pineapple
1 cup golden raisins
1 cup unsweetened coconut flakes

For the yogurt dressing

¾ cup plain Greek yogurt
3 tablespoons pineapple juice reserved from the canned pineapple
1 tablespoon honey use up to 2 tablespoons if desired
1 teaspoon vanilla extract

Instructions

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)!

Notes

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.

Nutrition