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This colorful salad bursts with flavor and works great alongside any meal or get-together. I remember making it for the first time at a small gathering when I wanted something fresh and bright to go with the main dish.
This salad has become my go-to for summer cookouts. The sweetness of carrots paired with tangy pineapple creates a wonderful balance that even picky kids enjoy.
Ingredients
- 4 cups shredded carrots: roughly 6 large ones. Pick firm, bright carrots for best taste
- ½ cup mayo: gives a creamy, rich base
- ⅓ cup sour cream: adds a mild tangy softness
- 1 tablespoon apple cider vinegar: cuts through sweetness with a tangy kick
- 1 cup raisins: bring natural sweetness and interesting texture
- 225 grams crushed pineapple: lightly drained for tropical freshness
- Salt and black pepper: to taste for flavor enhancement
Step-By-Step Instructions
- Shred the carrots:
- Grab a hand grater or food processor to finely shred the carrots. If using a processor, don't overdo it—you want some texture left.
- Mix the dressing:
- In a small bowl combine mayo, sour cream and apple cider vinegar until smooth and creamy. The dressing should be thick enough to coat the carrots nicely.
- Toss everything together:
- Pour your dressing over the shredded carrots in a large bowl. Add raisins and crushed pineapple. Gently fold everything together until all ingredients are coated with dressing.
- Chill:
- Cover the bowl and let it rest in the fridge for at least 30 minutes before serving. This cooling time lets all the flavors blend and mingle perfectly.
Raisins are my favorite part of this dish because they soak up some of the creamy sauce and give little bursts of sweetness in each bite. My family can't get enough of this salad during our Sunday meals, and it's always the first empty bowl at buffets.
Storage
This carrot salad keeps well in an airtight container in the fridge for about 3 days. The texture stays nice even after several hours, though carrots might release some water. Just give it a quick stir before serving again. Don't try freezing this salad as the carrot texture and creamy sauce won't hold up well when thawed.
Possible Substitutions
For a lighter version, swap out sour cream for Greek yogurt. Want something more exotic? Try dried cranberries or chopped dried apricots instead of raisins. Those with dairy allergies can use plant-based mayo and coconut yogurt. For extra crunch, throw in some nuts or sunflower seeds right before serving.
Serving Suggestions
This creamy carrot salad pairs beautifully with grilled or roasted meats. It goes especially well with chicken or pork. For a light meal, place it on a bed of lettuce with crusty bread. You can also use it as filling in veggie wraps or as a healthy snack in lunch boxes. For fancy presentation, scoop it into individual romaine lettuce leaves.
Origin and Variations
This creamy carrot salad draws inspiration from classic American 1950s cookouts. French versions typically contain less sugar and sometimes include fresh herbs like parsley or chives. In southern regions, you might find black olives added for a Mediterranean twist. This modern take strikes a nice balance between traditional and contemporary tastes.
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Frequently Asked Questions
- → Puis-je préparer la salade avant ?
Bien sûr, préparez-la la veille pour des saveurs encore plus intenses le lendemain.
- → Comment râper les carottes efficacement ?
Une râpe classique ou un robot avec lame fine fait très bien l’affaire pour des carottes régulières.
- → Y a-t-il des alternatives à la mayonnaise ?
Essayez avec du yaourt nature ou changez le vinaigre de cidre par du jus de citron.
- → Pourquoi ma salade devient trop liquide ?
Égouttez correctement l’ananas et ajustez la quantité de sauce pour équilibrer la texture.
- → Combien de temps peut-elle rester au frais ?
Trois jours maximum au frigo dans une boîte qui ferme bien.