Carrot Salad with Pineapple
Prep Time: 15 mins | Chill Time: 1 hour | Total Time: 1 hour 15 mins | Servings: 6-8
Ingredients
For the Salad:
-
4 cups carrots, grated (about 4-5 large carrots)
-
1 can (20 oz) crushed pineapple, well drained
-
1 cup pineapple tidbits or chunks (fresh or canned, optional for texture)
-
½ cup raisins or dried cranberries (optional)
-
½ cup chopped pecans or walnuts (optional)
For the Dressing:
-
½ cup mayonnaise
-
½ cup plain Greek yogurt (or sour cream)
-
2 tablespoons honey or brown sugar
-
1 tablespoon fresh lemon juice
-
½ teaspoon vanilla extract (optional, for sweetness)
-
¼ teaspoon salt
-
Pinch of cinnamon (optional)
For Garnish:
-
Fresh parsley or mint, chopped
-
Toasted coconut flakes (optional)
-
Extra pineapple chunks
Instructions
Step 1: Prepare the Carrots
Peel the carrots and grate them using a box grater or the shredding disc of a food processor. For best texture, use the large holes of the grater — not too fine, not too chunky.
Step 2: Drain the Pineapple
Open the can of crushed pineapple and pour it into a fine-mesh strainer. Press down with a spoon to remove as much juice as possible. Excess liquid will make the salad watery. If using fresh pineapple, dice into small pieces.
Step 3: Combine Salad Ingredients
In a large bowl, combine the grated carrots, well-drained crushed pineapple, pineapple tidbits (if using), raisins, and chopped nuts. Toss gently to mix.
Step 4: Make the Dressing
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey (or brown sugar), lemon juice, vanilla extract (if using), salt, and cinnamon. Whisk until smooth and creamy.
Step 5: Dress the Salad
Pour the dressing over the carrot-pineapple mixture. Stir well until everything is evenly coated.
Step 6: Chill
Cover the bowl with plastic wrap or a lid. Refrigerate for at least 1 hour (or up to 24 hours) before serving. Chilling allows the flavors to meld and the carrots to soften slightly.
Step 7: Garnish and Serve
Before serving, give the salad a good stir. Garnish with fresh parsley or mint, toasted coconut flakes, or a few extra pineapple chunks. Serve cold.