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Vegan Carrot Raisin Salad

overhead view of vegan carrot raisin salad in white serving bowl
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This Southern Vegan Carrot Raisin Salad is a classic sweet and crunchy potluck favorite! This retro 4-ingredient side dish is gluten-free and allergy-free, made with shredded carrots, raisins, pineapple, and eggless mayo. It's quick and easy; perfect for large gatherings, holidays, and tastes just like grandma's old-fashioned recipe!

Ingredients

Scale
  • 1 lb Shredded Carrots (about 4 cups)
  • 1/2 Cup Raisins (sweetened or unsweetened)
  • 8 oz Pineapple Tidbits (drained, reserve the juice)
  • 1/2 Cup Vegan Mayo
  • Salt + Pepper (to taste)

Instructions

  1. Add the shredded carrots, raisins, and drained pineapple to a large mixing bowl.
  2. In a small bowl, mix together the vegan mayo and seasonings.
  3. Add the mayo to the bowl of carrots and mix together. If the mayo is too thick, add 1 tablespoon at a time or reserved pineapple juice.
  4. Serve right away or chill in the fridge for at least one hour for optimal flavor and texture.

Notes

  • If you're not using pre-shredded carrots, you can wash, peel, and shred your own raw carrots using a food processor or box grater.
  • If you want your raisins to be softer, you let them soak in a bowl of warm water (or warmed leftover pineapple juice) to plump and soften them. This is a good idea when serving the salad right away.
  • Make-Ahead: If you plan on prepping the carrot raisin salad in advance, aim for only 1 to 2 days to prevent the salad from getting too watery. Alternatively, you can mix together the carrots, raisins, pineapple, and any other large add-ins you choose and keep the mayo dressing ready on the side. Then when you're ready to serve, you can mix the mayo into the veggies and fruit the morning of!
  • Leftovers: You can store leftovers in a covered container in the fridge for up to 4 for the best quality.

Nutrition

Find it online: https://strengthandsunshine.com/vegan-carrot-raisin-salad/