Carrot Pineapple Salad Recipe

I just made this rad salad with grated carrots, pineapple chunks, and golden raisins tossed in a tangy lime-honey dressing that literally blew my mind.

I think my Carrot Pineapple Salad is a burst of fresh flavors. I mix grated carrots with pineapple chunks, raisins and green onions.

A dash of lime juice, a drizzle of honey, salt, pepper and a pinch of red chili give it a tangy kick. Enjoy its crisp vibe!

Ingredients

• Carrots supply fiber and vitamins that boost healthy eyes, digestion, and skin.
• Pineapple offers vitamin C, natural sugars, and enzymes to aid digestion and flavor.
• Golden raisins add sweetness and extra fiber while giving a chewier texture.
• Green onions deliver a mild bite and subtle freshness that lifts up the dish.
• Lime juice intensifies tangy flavor and brightens the salad with vitamin C.
• Red chili adds a delicate heat, making the salad more vibrant and unique.
• Honey naturally sweetens the dish and helps balance the tang and spice.
• Salt and pepper perfect the flavor, accentuating the mix of sweet and tangy notes.

Ingredient Quantities

• 3 cups grated carrots
• 1 cup fresh pineapple chunks (or drained canned pineapple)
• 1/2 cup golden raisins
• 1/4 cup chopped green onions
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 small red chili, seeded and finely minced (optional for a little kick)

How to Make this

1. Grab a big bowl and toss in the 3 cups of grated carrots, 1 cup of pineapple chunks, 1/2 cup of golden raisins, and 1/4 cup of chopped green onions.

2. If you’re using the red chili for a bit of heat, add the 1 small seeded and minced red chili into the bowl too.

3. In a separate small bowl, mix together 2 tablespoons of lime juice, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.

4. Whisk the dressing well until all the ingredients are really combined.

5. Slowly pour the dressing over the salad and give everything a good toss so that the flavors mix evenly.

6. Taste the salad and add more salt or honey if you think its needed.

7. Let the salad chill in the refrigerator for about 30 minutes to let the flavors blend well.

8. Before serving, give it one more stir and enjoy as a refreshing side dish or a light meal.

Equipment Needed

1. Large mixing bowl for tossing the carrots, pineapple, raisins, and green onions
2. Small bowl for mixing the lime juice, honey, salt, and pepper
3. Whisk to combine the dressing thoroughly
4. Knife for chopping the green onions and mincing the red chili
5. Measuring cups and spoons to get the ingredient amounts right
6. Grater (if you need to grate fresh carrots)
7. Cutting board to safely handle the chopping tasks
8. Refrigerator to chill the finished salad for 30 minutes

FAQ

• Q: Can I use canned pineapple?
  A: Yes, you can use canned pineapple if you dont have fresh on hand but freshly chopped pineapple usually gives the best flavor.
• Q: Can I adjust the level of spice?
  A: Sure thing, you can ditch the red chili altogether or just use a tiny bit if you prefer a milder salad.
• Q: How long does the salad keep?
  A: It tastes best when its fresh, but you can store it in a sealed container in the fridge for up to 2 days.
• Q: Can I add other veggies?
  A: Definitely, tossing in some diced bell peppers or even chopped cucumbers can add a nice crisp texture to the salad.
• Q: Do I need to grate the carrots myself?
  A: It’s best if you grate them so they stay crunchy, but pre-shredded carrots work too if youre short on time.

Carrot Pineapple Salad Recipe Substitutions and Variations

• If you don’t have fresh pineapple chunks, you can use canned pineapple in juice (drained) or even try some mango chunks for a twist
• Golden raisins can be swapped with dried cranberries or even chopped dates to give the salad a different sweetness
• If you’re out of lime juice, lemon juice works almost as well in a pinch. Just use a little less because it’s a bit more tart
• Honey can be replaced with maple syrup or agave nectar if you prefer a vegan option
• Not into red chili? You could leave it out or use a tiny pinch of cayenne pepper if you still want a little heat

Pro Tips

Here’s the recipe rewritten in a more chill, laid-back style with some handy pro tips mixed in:

Alright, so first up, grab a big ol’ bowl and toss in 3 cups of grated carrots, 1 cup of pineapple chunks (if you’re using canned pineapple, make sure to drain it well), 1/2 cup of golden raisins, and 1/4 cup of chopped green onions. If you’re feelin’ adventurous and like a bit of heat, throw in that 1 small red chili (seeded and minced) too.

While that’s going on, in a smaller bowl, mix together 2 tablespoons of lime juice, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk it up until everything is well combined – don’t worry if it looks a little runny, it’s all good.

Now, pour that dressing slowly over your salad and give everything a good toss so all the flavors mix together. You can always taste it and add more salt or honey if you think it needs it. Let it chill in the fridge for about 30 minutes so it all gets to know each other. Before serving, stir it one more time and enjoy!

Pro Tip #1: Even though the recipe says “optional” for the chili, if you like a little extra kick, consider adding a pinch of cayenne pepper along with the chili for a more balanced heat that won’t overpower the sweet pineapple and honey.

Pro Tip #2: For even better flavor blending, try chopping your ingredients a bit more roughly instead of finely. This way, you’ll get some nice texture contrasts in every bite.

Pro Tip #3: If you’re short on time, mix the dressing ahead of time and let it sit for about 10 minutes before you dress the salad. This little wait helps the flavors merge, and the dressing tastes even better once it’s had a chance to chill with the other ingredients.