Here’s a fresh and sweet Carrot and Pineapple Salad recipe—crunchy, tangy, and perfect as a side dish or potluck salad.
Carrot and Pineapple Salad
Servings: 6–8
Ingredients
- 3 cups shredded carrots
- 1 can (8 oz) crushed pineapple, drained
- ½ cup mayonnaise
- 2–3 tbsp sweetened condensed milk (or to taste)
- ½ tsp vanilla extract (optional)
- ½ cup shredded coconut (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Mix the base
- In a large bowl, combine shredded carrots and drained pineapple.
- Prepare dressing
- In a small bowl, mix mayonnaise, sweetened condensed milk, and vanilla (if using).
- Combine
- Pour dressing over carrot and pineapple mixture. Toss gently to coat evenly.
- Add optional ingredients
- Fold in shredded coconut and/or chopped nuts if desired.
- Chill and serve
- Refrigerate at least 1 hour before serving to allow flavors to meld. Serve cold.
Pro Tips
- Sweetness: Adjust condensed milk depending on the sweetness of your pineapple.
- Texture: For extra crunch, lightly toast the nuts before adding.
- Make-ahead: This salad tastes even better after chilling a few hours or overnight.
- Variation: Add a small handful of raisins for a classic touch.
If you want, I can also provide a lighter, yogurt-based version that’s creamy but less sweet and lower in calories.
Do you want me to do that?
