Tropical Carrot Salad

Tropical Carrot Salad

A cool, crunchy and refreshing salad bursting with some of the best summer flavors!

Shredded carrots, pineapples, coconut, macadamia nuts and cranberries all dressed up in a tangy honey lime dressing.

Ever look in your refrigerator only to spy a lonely bunch of carrots destined to go to waste and little else? You probably shut the door, empty handed, thinking there was nothing good to eat because, if we’re honest, carrots don’t get a whole lot of love.

That’s the place I was coming from, only there were a few more things in there – pineapples and a lime leftover from my Pina Colada Banana Bread. I stole all those same flavors and infused them into the salad. Except the banana.

The salad isn’t at all ‘carroty’ – it’s not the predominant flavor but rather a vehicle to bring all the other flavors together. It hits on all the flavor points and is full of textures. The dressing helps it wilt a little the same way cabbage does in cole slaw so it stays crunchy but not so crunchy that it’s a chore to eat.

It also improves with time, if you let it sit overnight the flavors will develop and become even more amazing.

Hopefully, the next time you spy those carrots in the back of the crisper drawer you’ll give them the chance they deserve.

Maybe you’ll (I’ll) even seek them out in the market where you’ll (I’ll) see there’s more to carrots than just the orange ones you’ve (I’ve) tried to ignore all your (my) life, causing you (me) to bring home a big beautiful bunch of rainbow carrots destined for super stardom and not just a soup or stew.

Tropical Carrot Salad

Tropical Carrot Salad

Rating: 51

Prep Time: 20 minutes

Yield: 8 servings as a side

Tropical Carrot Salad

A cool, crunchy and refreshing salad bursting with some of the best summer flavors! Shredded carrots, pineapples, coconut, macadamia nuts and cranberries all dressed up in a tangy honey lime dressing.

INGREDIENTS:

1 pound organic carrots, shredded (half on the large holes of a box grater and the other half on the small, side holes)
1 cup chopped pineapple
1/2 cup unsweetened coconut flakes
1/2 cup chopped macadamia nuts
1/3 cup dried cranberries or raisins
dressing:
zest and juice of 1 lime
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
salt and pepper to taste

INSTRUCTIONS:

  1. In a large mixing bowl toss all the salad ingredients.
  2. In a small bowl whisk the zest, juice, mustard, honey and mayonnaise together. Drizzle in the olive oil slowly while whisking.
  3. Pour over the salad and toss until evenly coated. Season to taste with salt and pepper. Refrigerate. Serve cold or at room temperature.

Notes:

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/tropical-carrot-salad/

Tropical Carrot Salad

Comments

  1. BeadedTail says

    I have got to try this salad! It looks so good and I love all the ingredients but can’t imagine them together but I’m sure they’re delicious!

    Moon, hope you and your mom had a wonderful weekend! Purrs, Angel & Isabella

  2. Ann says

    when I was little my mom used to make carrot salad all the time. This is like the dressed up, ready for a night out on the town version though. The pineapple and coconut would really make it a hit for me

  3. Joanne says

    Just yesterday I discovered a bag of carrots that had sprouted strings in my crisper drawer. It was pretty gross. Now if I had just thought to DO something with them….sigh. Next bag I get is going towards this salad! Sounds so perfect for summer!

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