Copycat Chick Fil A Carrot Raisin Salad Recipe
Moms, I know you’ll hear what I’m saying: kids and veggies don’t always get along.
Yeah, my kids love most vegetables and will sometimes eat them happily, with no sauce or anything. But frankly, sometimes they need a little encouragement.
One of the best ways I know to make veggies go down easier is to mix them with fruit. Since fruit is healthy too, a mixed veggie-fruit salad is something I can feel good about giving my girls…and since it tastes sweet and delicious, it’s something they’ll actually be happy to eat.
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One of the best fruit-and-veggie salads I know is the carrot raisin salad from Chick-Fil-A. You know, with the shredded carrot and raisins and pineapple, all in this sort of creamy, tangy-sweet dressing?
But I can’t exactly go out to Chick-Fil-A every time I want to feed my kids some veggies, so I did a little experimenting and whipped up my own copycat version. Turns out, it’s not that hard – the only part that takes time is grating all those carrots. And the way my girls gobble it down makes it well worth the effort.
This salad isn’t about to replace coleslaw in my heart – but it comes in a close second.
Copycat Chick Fil A Carrot Raisin Salad Recipe
Ingredients you will need
- carrot, shredded
- pineapple chunks, cut into small piece
- raisins
- mayonnaise
- sugar or honey
- salt
- lemon juice
- Drain any excess liquid from the carrots.
- Drain the can of pineapple and cut them into a small dice.
- Add the raisins and mix everything well. In a small bowl, combine the lemon juice, salad dressing, sugar and salt. Mix well and pour on top of the carrots. Combine everything until it’s well incorporated. Refrigerate until ready to serve.
Copycat Chick Fil A Carrot Raisin Salad Recipe
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Ingredients
- 4 cups carrot shredded
- 2 cups pineapple chunks cut into small piece
- 1 cup raisins
- 1 cup mayonnaise
- 1 Tablespoon sugar or honey
- ½ teaspoon salt
- 2 teaspoons lemon juice
Instructions
- Drain any excess liquid from the carrots.
- Drain the can of pineapple and cut them into a small dice.
- Add the raisins and mix everything well. In a small bowl, combine the lemon juice, salad dressing, sugar and salt. Mix well and pour on top of the carrots. Combine everything until it’s well incorporated. Refrigerate for at least 30mins.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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So good! This was my favorite side dish at Chik-Fil-A but I don’t eat there any more because they are homophobes. So now I can make my own version at home! Yay!
It is not often that I eat something that tastes completely new to my tastebuds, as I am over 50 and a completely hopeless foodie. I made this recipe after seeing Nicki make it on “Big Love” a few times. I was curious: why is this woman always grating carrots and adding raisins? Is that a thing? So I researched and learned a thing or two.
Well, I like it!
I used half Duke’s mayo and half generic mayo, and I used half sugar and half honey. I only had white raisins, but they are plumping up as we speak.
Thank you for the weird and beautiful flavors. I will mos’ def’ put this recipe into my cole slaw/macaroni salad folder for years to come.
The recipe says mix the salad dressing, what salad dressing?
Sorry Susan, that is the mayo. Sometimes referred to as dressing. I will make a note to help clarify that.
Very good except too salty and not quite sweet enough. But it was easily fixed by adding some of the pineapple juice that I had set aside. Then it was wonderful!
In step #3 you say to “mix salad dressing” but the ingredients list does not specify salad dressing but rather mayo. Please clarify.
Sorry for the confusion. Mayo is referred to as a salad dressing in some areas.