Carrot Raisin Salad
Instead of a heavy mayonnaise dressing, shredded carrots, sweet pineapple, and plump raisins are tossed in a bright, sweet-tangy dressing that pulls everything together beautifully.
Servings: 8
Ingredients
- ½ cup raisins
- 1 (8oz) can pineapple tidbits in 100% juice reserve juice
- 4 cups shredded carrots about 4 large carrots
Dressing
- 2 tablespoons pineapple juice
- 1 teaspoon rice wine vinegar
- 1 tablespoon honey or maple syrup
- ½ teaspoon kosher salt
Instructions
- Place raisins in a small mixing bowl and cover them with hot water. Let the raisins sit in the hot water to plump up for 5 to 10 minutes. Once the raisins have plumped up, drain off the water.
- Drain the 1 (8oz) can pineapple tidbits in 100% juice, reserving 2 tablespoons pf the juice for the dressing.
- In a large mixing bowl, whisk 2 tablespoons pineapple juice (reserved from pineapple tidbits), 1 teaspoon rice wine vinegar, 1 tablespoon honey, and ½ teaspoon kosher salt together until combined.
- Add the shredded carrots, drained pineapple tidbits, and drained raisins to the dressing and toss well to combine.
- Cover and refrigerate for at least one hour before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep in mind that the carrots will soften the longer they sit.
Pineapple: Be sure to use pineapple tidbits in 100% pineapple juice and reserve the juice to use in the dressing.
Vinegar: Use mirin or white wine vinegar in place of rice wine vinegar. Do not use apple cider vinegar, as the flavor will overwhelm this delicate salad.
Add Crunch: A handful of sunflower seeds or chopped pecans adds texture if you want a little contrast. Just wait to add them until right before serving.
Nutrition
Calories: 61kcal | Carbohydrates: 15g | Sodium: 192mg | Potassium: 279mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10690IU | Vitamin C: 4.3mg | Calcium: 24mg | Iron: 0.4mg
