Samantha's Shredded Carrots

This is the kind of carrot salad that shows up at every church supper and family barbecue, and there’s a reason it never goes out of style. Shredded carrots, crushed pineapple, plumped raisins, and mayonnaise tossed with a little powdered sugar. Sweet, creamy, crunchy, and addictive.

Soaking the raisins first is a step that makes a real difference. Dry raisins are chewy and dense, but after a soak in water or pineapple juice they puff up, soften, and release more flavor. Use the pineapple juice from the can if you have it. The raisins absorb that tropical sweetness and carry it through the whole salad.

Shred the carrots on the large holes of a box grater for the best texture. Too fine and they turn mushy in the dressing; too coarse and you lose that classic carrot salad consistency.

Pro Tips

• Drain the crushed pineapple thoroughly. Squeeze it in a clean towel if needed. Excess juice thins out the mayonnaise and makes the salad watery.
• Chill for at least an hour before serving. The flavors meld and the powdered sugar dissolves fully, creating a smoother dressing.
• This holds well in the fridge for a day or two, though it’s best fresh when the carrots still have maximum crunch.

Variations

• Coconut carrot salad: Add shredded coconut for extra sweetness and a tropical twist.
• Lighter version: Swap the mayonnaise for Greek yogurt and skip the powdered sugar. You’ll get tang instead of sweetness, but it’s just as good.