Description
A quick and easy southern favorite carrot and raisin salad.
Ingredients
Scale
- 2 10oz bags of pre-shredded carrots or 12 medium fresh carrots, finely shredded
- 1 20oz can crushed pineapple, with juice separated
- 3/4 C pineapple juice, drained from canned pineapple
- 1 C raisins or dried currants, plumped in hot water
- 1 C plain Greek yogurt or mayonnaise
- 1 Tbsp sugar
- 1 Tbsp fresh lemon juice
Instructions
- Soak raisins in hot water to plump
- Drain juice off of crushed pineapple into a cup. Combine 3/4 C of the drained pineapple juice with the Greek yogurt, lemon juice, and sugar in a small bowl.
- Drain water off the raisins.
- In a large bowl, gently combine drained raisins, crushed pineapple, and shredded carrots.
- Pour the yogurt mixture over the top and stir to coat.
- Chill for at least an hour.
- Stir before serving.
Notes
- Gluten-Free: It’s already gluten free!
- Vegan: use a vegan Greek yogurt or make your own vegan mayo with my favorite recipe
Nutrition
- Serving Size: 10