Carrot and pineapple salad

Here’s a simple and refreshing Carrot and Pineapple Salad recipe — sweet, tangy, and perfect as a side dish or light snack.

🥗 Carrot and Pineapple Salad

Serves: 4–6
Prep time: 10 min

Ingredients

• 2 cups grated carrots (about 3–4 medium carrots)
• 1 cup pineapple tidbits (fresh or canned, drained if canned)
• 1/2 cup raisins (optional)
• 1/2 cup mayonnaise or yogurt for a lighter version
• 1–2 tbsp lemon juice or pineapple juice
• 1–2 tbsp sugar (optional, depending on sweetness of pineapple)
• Salt to taste
• Optional garnish: chopped nuts (walnuts or cashews) or shredded coconut

Instructions

1. Combine main ingredients:
   • In a large bowl, mix grated carrots, pineapple, and raisins.
2. Make the dressing:
   • In a small bowl, combine mayonnaise or yogurt, lemon juice, and sugar (if using).
3. Mix salad:
   • Pour the dressing over the carrot and pineapple mixture.
   • Toss gently until evenly coated.
   • Season with a pinch of salt to balance flavors.
4. Chill and serve:
   • Refrigerate for at least 30 minutes to let flavors meld.
   • Garnish with nuts or coconut before serving.

🥕 Tips & Variations

• Creamy twist: Add a spoonful of cream cheese for extra richness.
• Tropical touch: Mix in shredded coconut or mango chunks.
• Light version: Use low-fat yogurt instead of mayonnaise.
• Make ahead: Keeps well in the fridge for up to 2 days, making it great for meal prep.

I can also give a Philippine-style version of carrot and pineapple salad with sweetened condensed milk for a dessert-like treat. Do you want that version?