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Sunny Carrot Salad

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


  • 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


  • 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.
Nutrition Facts
3/4 cup: 343 calories, 21g fat (2g saturated fat), 5mg cholesterol, 106mg sodium, 38g carbohydrate (27g sugars, 5g fiber), 5g protein.

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Average Rating:
  • mother of 3
    Jun 12, 2014

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

  • denisezielinski
    Jun 27, 2013

    No comment left

  • redrose507
    May 27, 2012

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

  • katlaydee3
    Apr 5, 2009

    No comment left