Carrot Pineapple Salad
This Carrot Pineapple Salad is straight from Amelia’s mom’s kitchen. Amelia loved this recipe as a kid and now I love it, too!
Not only is it full of vibrant colors, it’s deliciously sweet thanks to the pineapple and raisins. In fact, it’s so sweet, you could eat it as dessert. Good luck not eating multiple helpings of it!
Thanks to the walnuts, raisins and pineapple, it does pack quite a few calories at 176 per 3/4 cup. But it also has 168% of your RDV of Vitamin A.
We paired it with our unbelievably delicious Vegan BLT & Avocado Sandwich. The sweetness in the Carrot Pineapple Salad was the perfect compliment to the salty, savory tofu bacon.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
This Carrot Pineapple Salad is straight from Amelia's mom's kitchen. It's deliciously sweet thanks to the pineapple and raisins. It could be dessert!
| Servings | Prep Time |
| 6 servings | 20 minutes |
| Passive Time |
| 2 hours |
|
|
|
|
This Carrot Pineapple Salad is straight from Amelia's mom's kitchen. It's deliciously sweet thanks to the pineapple and raisins. It could be dessert!
|
Ingredients
- 4 large carrots or 5 small carrots
- 1 cup raisins
- 1 cup pineapple crushed, drained, juice reserved
- 1/2 cup walnuts chopped, or substitute chopped pecans
- 3/4 cup coconut milk yogurt plain, unsweetened
- 2 tbsp pineapple juice
Servings: servings
Instructions
- Shred carrots and place in a large bowl. Add raisins, drained pineapple and walnuts. Stir to combine.
- Add yogurt and pineapple juice and stir to blend thoroughly.
- Chill for 2 hours before serving.
Recipe Notes
A serving is 3/4 cup.
Leave a Reply
Want to join the discussion?Feel free to contribute!