Carrot Salad

This is another really simple but great recipe my mom taught me. I actually learned this as one of my “specialties” as a teenager — when we had a Salad Shooter to grate all the carrots!

We usually had it in a meal with at lot of other salads. It’s pretty sweet, but not quite enough to qualify as dessert!

  • Four to six regular carrots
  • 8 oz can chunked or crushed pineapple
  • 1 cup chopped pecans
  • 1 cup raisins or currants

Peel and grate the carrots. Add the other ingredients, reserving the juice from the pineapples. Add pineapple juice to taste.


Amounts are approximate and can be adjusted to taste. Someone suggested to me that this would be good with dried cranberries, so that’s a possible variation. The carrot-grating is kind of labor-intensive, but the rest is easy, so don’t get put off.

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