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Carrot Salad

When I was little, one of my favorite salads was carrot salad. Not just any carrot salad, but a certain salad at a certain restaurant. For many years I've been trying to reproduce that same recipe in a dairy-free, soy-free form. At last, I think I've finally found it! So now you get to enjoy it too!

Course Salad
Cuisine American
Keyword Carrot, Holiday salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 cups
Calories 190 kcal

Ingredients

  • 3 cups carrots shredded
  • 20 oz crushed pineapple with juice
  • 1/2 cup raisins
  • 1/2 tsp salt

BLEND cream ingredients until smooth:

  • 1/2 cup cashews
  • 1 Tbsp lemon juice
  • 2 Tbsp sorghum molasses OR honey
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 cup water

Instructions

  1. SHRED carrots into a bowl.
  2. ADD pineapple, raisins, and salt and stir. Set aside.

  3. BLEND cream ingredients

  4. POUR cream into carrots and stir well.
  5. MARINATE 1-2 hours or overnight.
  6. SERVE cold. Tastes better the longer it sits!

Recipe Video

Recipe Notes

If you don't want to make the cream out of cashews, you can use blanched almonds, OR replace the cashews and water with coconut milk.

Nutrition Facts
Carrot Salad
Amount Per Serving (1 cup)
Calories 190 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 438mg19%
Potassium 528mg15%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 20g22%
Protein 3g6%
Vitamin A 10739IU215%
Vitamin C 15mg18%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.