Carrot, Pineapple, Raisin Salad
- 3 large carrots, shredded (can use food processor)
- 1 cup crushed pineapple in juice
- 1/2 cup raisins
- 1 1/2 tsp maple syrup, grade A or B
- 1/4 tsp cinnamon
- 1 tsp finely shredded unsweetened coconut
Method
1. Drain liquid from crushed pineapple and reserve.
2. Mix shredded carrots, pineapple and raisins in a bowl.
3. Stir in maple syrup and cinnamon to combine. If moisture is needed, add some pineapple juice.
4. Garnish with shredded coconut.
One Review & Rating
This salad is great as it adds color and brights up the table. A friend who grows vegetables gave me a package filled with carrots so I decided to try this recipe. I sharpened my knife, then tried to cut each piece as evenly and straight as possible! Wore my reading glasses of course Don’t like pineapple so I used apples instead! Had a bottle of grade A Canadian maple syrup given to me as a gift from a friend. Perfect! Actually it tasted even better the next day day because the raisin and apple flavors were more absorbed into the carrots. This recipe is so easy! Lastly I sprinkled some mint leaves and it was surprisingly a good match! Thank you Sheila!