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Carrot Salad

Carrot Salad

Prep time 30 minutes
Cook time 30 minutes
Makes 4 cups


  • 1 pound carrots, peeled and stemmed
  • 1 cup crushed pineapple very well drained
  • 1/4 cup very thinly sliced red onion pieces
  • 1/2 cup currants
  • 1/4 cup golden raisins
  • 2 tbsp chopped fresh flat leaf parsley
  • 1/4 cup cashews, chopped
  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp poppy seeds
  • 1 tbsp granulated sugar
  • 1/2 tsp celery salt


1. Shred carrots on a box grater using large holes. Place shreds into a large bowl.
2. Add pineapple, onion, currants, raisins, parsley and cashews. Stir to combine.
3. In a separate small bowl, combine mayonnaise, lemon juice, poppy seeds, sugar and celery salt.
4. Add mayonnaise mixture to carrot mixture and fold in with a rubber spatula or wooden spoon, mixing well.
5. Allow salad to sit for one hour refrigerated. Stir again before serving.
Recipe by Martha Pesa of