1(8 ounce)can of pineapple tidbits in 100% juicejuice reserved
1teaspoonrice wine vinegar
1tablespoonhoneyor maple syrup
4cupsshredded carrotsabout 4 large carrots
Pour the hot water over the raisins and let the raisins sit in the hot water to plump up for 5 to 10 minutes. Once raisins have plumped up, drain off the water.
Drain pineapple tidbits, reserving 2 tablespoons for the dressing.
Mix together the rice wine vinegar, honey, salt, and 2 tablespoons of reserved pineapple juice. for the dressing.
Toss together carrots, pineapple tidbits, plumped raisins, and dressing together.
Refrigerate for at least one hour before serving.
Vegan Modification: In place of honey, use maple syrup to keep this salad vegan and paleo-friendly.Carrot salad can be served immediately but is best after 1 hour of refrigeration time to allow the flavors to develop.Feel free to use golden raisins in place of traditional raisins.Be sure to use pineapple tidbits in 100% pineapple juice.