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Creamy Tropical Carrot Salad
Pineapple, coconut, and raisins transform ordinary carrots into a creamy tropical side dish. Sweet pineapple, shredded coconut, raisins, and crunchy carrots are tossed in a light creamy dressing to make an easy side dish for cookouts, potlucks, holiday dinners, or summer picnics.
Ingredients
- 4 cups shredded carrots
- 1 can (8 ounces) pineapple tidbits, drained (reserve 2 tablespoons juice)
- 1/2 cup raisins
- 1/2 cup shredded coconut
- 1/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons reserved pineapple juice
- 1/4 cup chopped macadamia nuts, almonds, cashews, or pecans (optional)
- 1 can (8 ounces) mandarin oranges, drained (optional)
Directions
- Place the shredded carrots into a large serving bowl.
- Add the drained pineapple, raisins, shredded coconut, and drained mandarin oranges, if using.
- In a small bowl, whisk together the yogurt, mayonnaise, and reserved pineapple juice until smooth.
- Pour the dressing over the carrot mixture.
- Toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes so the flavors blend together.
- Sprinkle the chopped nuts over the salad just before serving, if desired.
Fun Tropical Add-Ins
- Mandarin orange segments
- Diced mango
- Chopped apple
- Sunflower seeds
- A sprinkle of lime zest
Kid Chef Tip
Kids can drain the pineapple, measure the ingredients, stir the dressing, and gently toss the finished salad. Chilling the salad before serving helps the carrots absorb the sweet pineapple flavor.
Make It Lighter
For a lighter version, replace all of the mayonnaise with plain Greek yogurt. The salad will still be creamy while adding extra protein and reducing the amount of fat.
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Recipe Card
Recipe,
image and content from Kids-Cooking-Activities.com
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