Salads | Carrot Pineapple Salad
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
Carrot Pineapple Salad
P | VEG | GF This salad might look familiar; it’s old school. But classics never go out of style. At the kosher deli where I worked in New Jersey, we could not make this fast enough. You can use pre-shredded carrots for this if you don’t want to grate your own. On the other hand, you can use diced fresh pineapple, if you don’t like the can. If you use pre-shredded carrots, canned pineapple, and pre-chopped pecans, this recipe will take less than five minutes to make. And you can make this a day ahead; in fact, it might even be better on the second day. If you want to reduce the sugar in this salad, look for unsweetened coconut. If liquid collects in the bottom of the bowl, mix it in before serving. Click here to print. |
Ingredients for Salad
1 LB carrots, peeled & shredded 1 20-oz can, crushed pineapple, drained well ½ C shredded coconut ½ C pecans, chopped For the Dressing ½ C mayonnaise 2 TBSP white vinegar 1 TBSP white sugar 1 TBSP celery seeds (optional) Directions
Peel carrots & shred on the large side of a box grater or use the shredding disc in a food processor
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