Carrot Raisin Salad

Great for Easter, 4th of July, or any spring or summer potluck, chilled carrot raisin salad is as simple as it is delicious.

Prep: 15

Cook: 0

Chill 1

Total: 1 15

Yield:20 servings

Rinse 8 large carrots under running water, scrubbing carrots with brush or towel to remove all surface dirt. Place rinsed carrots in food processor. Work in batches as needed depending on size of carrots and size of food processor.
Once carrots have been rinsed, secure lid on food processor. Pulse carrots as needed until completely shredded, then transfer shredded carrots to large mixing bowl. Repeat with any remaining carrots as needed until all carrots have been shredded.
Add all shredded carrots to large mixing bowl, then add 1 8-ounce can crushed pineapple in 100% juice (drained), 1 cup raisins, 10 tablespoons mayonnaise, 1 pinch salt, 2 tablespoons white sugar, and 2 tablespoons whole milk.
Stir ingredients together gently until fully incorporated, adding up to 1 additional tablespoon whole milk as needed if mixture is too thick. Taste mixture and stir in additional sugar if desired.
When satisfied with flavor and consistency of salad, cover bowl with lid and place bowl in refrigerator. Chill salad at least 1 hour or until ready to serve. Stir salad again immediately before serving and serve chilled.

Make it Dairy Free: Use unsweetened coconut milk instead of whole milk.
Make it Vegan: Use unsweetened coconut milk and vegan mayonnaise. Be sure your sugar is 100% vegan, as some are filtered with bone char.
Make it Added-Sugar Free: Use Swerve sweetener instead of white sugar.
Make-Ahead: I don't recommend making this salad more than 24 hours in advance. The moisture from the carrots can make the creamy dressing separate and make the dish watery.
Leftovers: Refrigerate leftover carrot raisin salad in an airtight container up to 4 days.