Orange Carrot Jello Salad

This retro recipe for Orange Carrot Jello Salad is just like your grandma made. It is cool, sweet and a bit crunchy. Perfect for summer BBQs and picnics.

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Jell-o “Salads” were all the rage in the 1960s and 1970s. If you had a BBQ or a picnic, you would serve a jello salad. The term salad, rather than referring to a green leafy side dish, referred to a molded dish served cold.

It was even very common to serve them during the holiday meal, especially the warmer holidays like Easter and summer holidays. They are quick and easy, and the combination of flavors is truly endless. Believe it or not, there were even jello salads that included tuna.

What You Need

• Gelatin: Any brand of orange gelatin is fine. You could also use lemon.
• Carrots: Shredded carrots. To shred them super fast, use a food processor. If you don’t have one, use a box grater.
• Pineapple: Canned crushed pineapple. Don’t use fresh pineapple. It contains an enzyme that will stop the gelatin from gelling

How to Make It

Some folks refrigerate the jello before adding the carrots and pineapple, but it’s unnecessary. The jell-o will set just fine, and the fruit will not float. Notice the first image. The fruit didn’t float.

Pour the mixture into a 6-cup mold and refrigerate for at least four hours or overnight. This is the perfect make-ahead recipe.

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If you’re serving the Jell-O as a dessert, add whipped cream or Cool Whip and garnish with maraschino cherries. You can eliminate it if you’re serving it as a side dish.

Tips for Your Success

• Dissolve the gelatin completely. Stir until every crystal has dissolved before adding the remaining ingredients. This gives you a smooth texture with no grainy bits.
• Let the mixture cool slightly. If the gelatin is too hot, it can affect the texture of the other ingredients. A few minutes of cooling helps everything combine evenly.
• Drain the carrots well. Extra moisture can keep the salad from setting as firmly as it should. Pat them dry if needed before mixing them in.
• Lightly grease the mold. A thin coating of cooking spray makes it much easier to release the Jello salad without damaging its shape.
• Chill until fully set. Give the salad plenty of time in the refrigerator, preferably at least 4 hours or overnight. Rushing this step can leave you with a soft, unstable mold.

Tools That Make This Recipe Work

If you don’t already have these, this is where most people struggle.

• Jello Mold – Gives the salad its classic shape and helps it release cleanly for serving. Without one, the salad can lose its presentation or break apart when unmolded.
• Measuring Cups – Keep the gelatin, carrots, and other ingredients in the right balance so the salad sets properly. Guessing the amounts can leave you with a dessert that’s too soft, too firm, or lacking flavor.

Variations

You can add other ingredients to this salad, like drained canned mandarin oranges, chopped walnuts, or pecans.

How to Store Leftovers

Put the Jello into an airtight container. Store them in the refrigerator for at least four days.

This Orange Carrot Jello Salad, also known as sunshine salad, is delicious and can be made ahead to serve at family gatherings and potlucks. If you love easy sides, check out our Red, White and Blue Jello Salad for Memorial Day, July 4th, and Labor Day. It’s especially a hit with the kids and they won’t even realize they’re eating veggies!

More Picnic Side Dishes

• Smoked Pineapple
• Carrot Coconut Muffins
• Bacon and Egg Potato Salad
• Southwest Salad
• Four-bean Baked Beans
• Foil Packet Grilled Potatoes

Frequently Asked Questions