8 ouncecanpineapple tidbits in 100% juicejuice reserved
1teaspoonrice wine vinegar
1tablespoonhoneyor maple syrup
4cupsshredded carrotsabout 4 large carrots
Place the raisins in a small mixing bowl and cover with hot water. 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 the pineapple tidbits, reserving 2 tablespoons for the dressing.
In a large mixing bowl, mix together the rice wine vinegar, honey, salt, and 2 tablespoons of reserved pineapple juice. for the dressing. Add the carrots, pineapple tidbits, and plumped raisins to the dressing and toss well to combine.
Cover and 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.Storage: You can store leftover carrot salad in an airtight container in the refrigerator for up to 4 days.Raisins: Feel free to use golden raisins in place of traditional raisins.Pineapple: Be sure to use pineapple tidbits in 100% pineapple juice.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.