Carrot Salad with Pineapple & Walnuts

Here’s a bright, refreshing, and slightly sweet Carrot Salad with Pineapple & Walnuts — a classic dish that’s both nostalgic and versatile. It’s crunchy, creamy, and perfect as a side for picnics, barbecues, or holiday meals.

---

🥕🍍 Carrot Salad with Pineapple & Walnuts

🕒 Prep Time: 15 minutes
❄️ Chill Time (optional): 30+ minutes
🍽️ Serves: 4–6

---

🧾 Ingredients

• 3 cups shredded carrots (about 4–5 medium carrots)

• 1 cup crushed pineapple, drained (reserve juice)

• 1/2 cup chopped walnuts (toasted for extra flavor)

• 1/3 cup raisins (optional, or use golden raisins)

• 1/3–1/2 cup mayonnaise (or Greek yogurt for a lighter version)

• 1–2 tsp honey or maple syrup (optional, for a touch of sweetness)

• 1 tbsp reserved pineapple juice (adds tang)

• Salt & pepper, to taste

---

🥣 Instructions

1. Prep the Carrots:

   • Peel and shred carrots using a box grater or food processor.

2. Combine Ingredients:

   • In a large bowl, mix shredded carrots, pineapple, walnuts, and raisins.

3. Make the Dressing:

   • In a small bowl, stir together mayo (or yogurt), pineapple juice, and honey. Add a pinch of salt and pepper.

4. Mix & Chill:

   • Pour dressing over the salad and toss to coat evenly.

   • Chill for 30 minutes if time allows — the flavors meld beautifully.

5. Serve:

   • Stir before serving and adjust seasoning. Garnish with extra walnuts or fresh mint if desired.

---

🍽️ Tips & Variations:

• Vegan? Use vegan mayo or coconut yogurt.

• Make it zingy: Add a little grated fresh ginger or a splash of apple cider vinegar.

• No walnuts? Try pecans, almonds, or sunflower seeds.

• Make ahead: It keeps well in the fridge for 2–3 days.

---

Would you like this turned into a layered salad or a slaw-style side dish with cabbage?