Carrot raisin salad with pineapple is my vegan twist on classic carrot salad featuring shredded carrots, raisins, and diced pineapple in a creamy, 4-ingredient dressing for a simple side salad in 20 minutes. Make it ahead - it's even better as it sits!
Classic carrot raisin salad was on our table weekly when I was a kid (many moons ago). Guess what? This vegan version is simple to make and even better than the original. Although you could use vegan mayo, the blend of cashews with pineapple juice, balsamic vinegar, and lemon juice is so tasty, easy, and a real winner.
If you're looking for other creamy side salads, check out creamy beetroot cucumber salad, curried macaroni salad, or broccoli cranberry salad with vegan bacon bits.
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Table of Contents
Why You'll Love This Recipe
- 8 simple ingredients and easy to make.
- Make it ahead - it's even better after sitting.
- Great for a weeknight meal, pretty enough for a special occasion, and great for potlucks.
Ingredients and Substitutions
- Carrots. You'll need about a pound of carrots peeled and grated. You can save time using a food processor or select pre-shredded carrots.
- Pineapple. I used a can of pineapple slices in juice (you'll need the juice). Diced pineapple in juice or pineapple tidbits are other easy options.
- White Balsamic. White balsamic has a sweet flavor and is my secret ingredient for everything from strawberry quinoa salad to green tahini sauce. It's sometimes called white balsamic condiment. If you need a substitute for this recipe, I recommend 2 teaspoons of apple cider vinegar plus 1 teaspoon of maple syrup.
- Cashews. Use raw cashews (the white ones). They're lightly roasted during processing and have a mild, slightly nutty flavor. Roasted and/or salted cashews yield a different and, in my opinion, unpleasant flavor when blended.
- Raisins. I used regular, sweet raisins (currants or sultanas) for this recipe, but an easy substitute is golden raisins. You could also use dried cranberries for a slightly different flavor.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- Instead of carrots, use a bag of slaw mix or add thinly sliced cabbage.
- Sometimes, I add chopped walnuts or apple cubes to carrot salad and recommend either for a flavor change.
Step-by-Step Instructions
Blend cashews, pineapple juice, white balsamic vinegar, lemon juice, and salt until smooth. Add more juice or water if needed.
Add grated carrots, raisins, and diced pineapple in a medium bowl, then mix in the dressing.
Pro Tips
- I recommend covering the cashews with boiling water and soaking them for 15 minutes before blending. Even with a high-speed blender, soaking ensures a creamy dressing or grit-free vegan sour cream.
- Soaking raisins in hot water for a few minutes rehydrates them so they are plump and juicy.
Serving Suggestions
This is a terrific salad for weeknight dinners as a side with everything from sheet pan shawarma to stuffed portobello mushrooms to your favorite baked veggie burgers or vegan curry recipes.
I recently served carrot salad with stuffed butternut squash for a special occasion, and it was a hit with the whole family. Honestly, this carrot raisin salad recipe goes with nearly anything. Plus, it transports well, so it is an easy offering at your next get-together.
Frequently Asked Questions
Store leftover salad in an airtight container in the refrigerator for 2-3 days. Let it warm to room temperature if desired, and stir it well before serving.
The best way to avoid gritty cashew dressing is to soak or steam cashews first. Scrape the sides and underneath the blade of the blender a few times, adding more liquid, and blending for longer are other ways to make smoother cashew blends.
To use fresh pineapple for this recipe, add 1 cup of diced pineapple to the carrots and raisins, then add ¼ cup of diced pineapple plus ¼ cup of diced pineapple and ¼ cup of water to the salad dressing.
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👩🏻🍳 Recipe
Carrot Raisin Salad with Pineapple (Vegan Recipe)
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Ingredients
- 1 pound carrots - peeled and grated (see note 1)
- ½ cup raisins - (see note 2)
- 1 cup pineapple - diced, reserve juice
- ½ cup raw cashews
- ½ cup pineapple juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
Instructions
- Add the cashews to a small bowl and cover them with boiling water. Let them soak while you prepare the carrots.
- Grate or use a food processor to shred the carrots. Add them to a medium salad bowl with the raisins and diced pineapple.
- Drain the cashews and add them to a blender or small food processor. Add ½ cup of the reserved pineapple juice, 1 tablespoon white balsamic, 1 tablespoon lemon juice, and ⅛ teaspoon salt. Blend the dressing until smooth. Add a little more juice or water if it is too thick.
- Add the dressing to the salad and mix well.
Notes
- Use pre-shredded carrots or a prepared bag of slaw mix for a quicker option.
- The raisins will rehydrate after sitting in the dressing, or you can soak them for a few minutes in hot water. Drain them before adding them to the salad.
- Soak cashews for the creamiest cashew dressing. If the dressing is gritty after blending, add more juice or water a tablespoon at a time, and continue blending.
- Store salad in an airtight container in the refrigerator for 2-3 days.
Nutrition
Nutritional information is an estimation only.
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