Carrot, Pineapple, Raisin Salad

  • To prep

    15 min
  • Level

  • Servings

  • 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


    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

  1. Anne S.

    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!