This is a delicious carrot salad with coconut and pineapple added for extra flavor and sweetness.
It’s a wonderful addition to a buffet table any time of the year and makes a perfect and easy summer salad recipe.
Whether it’s a buffet dinner, BBQ, holiday party, ever day dinner or summer picnic, this carrot salad recipe will be welcomed with open arms and eager appetites.
It combines wonderful raw carrots with crushed or chunky pineapple, coconut and dried cranberries (or raisins if you prefer) mixed with slightly sweet mayonnaise. If you don’t want the sweetness from the added sugar, just leave it out. It will taste amazing.
Because it is a bit sweet it may be a great way to get kids and picky eaters to eat their vegetables too.
Just mix this wonderful salad, refrigerate it and take it out when you need it. It’s a great do ahead salad that makes life that little bit easier on the cook.
That’s always my goal!
Take this easy salad recipe to a picnic or barbecue, or serve it on an every day family dinner night. It’s a wonderful vegetable side dish.
The bonus? It’s pretty healthy too. I would cut down on the sugar (or leave it out entirely), but otherwise the ingredients are all fairly healthy.
Coconut Carrot Salad
Ingredients
- 3 cups carrots, finely grated
- 8 ounces crushed pineapple, or pineapple pieces, well drained
- 4 tablespoons flaked coconut
- 1/4 cup dried cranberries, optional
- 1 tablespoon sugar
- 1/3 cup mayonnaise
Instructions
- In a medium bowl, combine carrots, pineapple, coconut and sugar. Add mayonnaise and mix well.
- Refrigerate until ready to eat.
Nutrition
Variation:
- Take out the coconut and pineapple and replace them with a cup of raisins for a traditional raisin carrot salad.
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