If you avoid carrot raisin salad because you dislike raisins, give this Carrot Cranberry Salad a try. It adds pineapple and toasted pecans to boot. You can save a lot of time and elbow grease if you use the shredding attachment on your food processor or mixer to grate the carrots.

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Before serving, cover and refrigerate from 30 minutes to 24 hours. (Stacey Little / Southern Bite)

Carrot Cranberry Salad

Prep time: 20 minutes

Serves: 6

Ingredients

• 1 (8-ounce) can crushed pineapple
• ½ cup dried cranberries
• 6 medium carrots (about 1 lb.)*
• ¼ cup toasted chopped pecans
• ¼ cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice

Instructions

1. Drain the crushed pineapple well. Place in a large bowl and set aside.
2. Put the dried cranberries in a small bowl and pour the drained pineapple juice over them. Add enough hot water to have enough liquid to just cover the cranberries. Set aside.
3. Peel the carrots, if desired.
4. Use a box grater or the shredding attachment to your food processor or stand mixer to coarsely grate the carrots. You’ll need about 4 cups once they’re grated. Set aside.
5. Add the mayo, honey and lemon juice to the drained crushed pineapple. Stir to combine.
6. Add the carrots. Drain the cranberries and add them to the carrots. Add the toasted pecans. Stir to combine.
7. Cover and refrigerate for at least 30 minutes but up to 24 hours.
8. Toss again before serving.

Notes

*You can swap the grated carrots for one (10-ounce) bag of matchstick carrots, if desired. The texture is a bit different, but it’s still delicious.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”