Carrot Salad

Makes 8 servings; ½ cup each serving

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  • 8 ounces pineapple tidbits, in 100% pineapple juice
  • 1 10-ounce bag of shredded carrots, about 4 cups
  • 1 cup raisins
  • 1/3 cup low fat sour cream
  • 1/3 cup low fat mayonnaise
  • 1 Tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • ½ teaspoon pepper



  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Drain pineapple tidbits and add to a mixing bowl.
  3. Add shredded carrots, raisins, sour cream, mayonnaise, vinegar, salt, and pepper to bowl with pineapple and mix ingredients. Cover and chill in refrigerator for at least an hour.
  4. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.