Sunny Carrot Salad Recipe
Sunny Carrot Salad Recipe photo by Taste of Home

Sunny Carrot Salad Recipe

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Almonds and sunflower kernels give a pleasing crunch to this speedy variation on traditional carrot-raisin salad. If you prefer a nuttier flavor, use 1/2 cup of sunflower kernels instead of 1/3 cup. —Barb Hunter, Ponder, Texas
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:5 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 5 servings


  • 3 cups shredded carrots
  • 2 cups unsweetened crushed pineapple, drained
  • 1/2 cup golden raisins
  • 1/3 cup mayonnaise
  • 1/2 cup sliced almonds
  • 1/3 cup unsalted sunflower kernels

Nutritional Facts

1 serving (3/4 cup) equals 343 calories, 21 g fat (2 g saturated fat), 5 mg cholesterol, 106 mg sodium, 38 g carbohydrate, 5 g fiber, 5 g protein.


  1. In a large serving bowl, combine the carrots, pineapple and raisins. Stir in mayonnaise. Cover and refrigerate until serving. Just before serving, add almonds and sunflower kernels; toss to coat. Yield: 5 servings.
Originally published as Sunny Carrot Salad in Taste of Home August/September 2005, p 29

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Reviewed Jun. 12, 2014

"It needs flavoring - it's rather bland. I omitted the almonds & reduced the mayo amount."

Reviewed May. 27, 2012

"I make this recipe often. I do however eliminate the nuts and sunflower seeds."

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