Ingredients
- 3 medium carrots, grated
- 1 cup canned pineapple, drained and chopped
- 1/2 cup walnuts, chopped
- 1/2 cup plain yogurt or mayonnaise (depending on preference)
- 1 tablespoon honey or maple syrup (optional for sweetness)
- A pinch of salt to taste
- A pinch of ground cinnamon (optional)
Instructions
- Prepare the Carrots: Grate the carrots using a box grater or food processor until you have about 3 cups of grated carrots.
- Chop the Pineapple: If using canned pineapple, drain the juice and chop it into bite-sized pieces. If you prefer fresh pineapple, peel, core, and chop it accordingly.
- Toast the Walnuts: Toast the walnuts in a dry skillet over medium heat for a few minutes, stirring occasionally, until they become fragrant and lightly browned. Let them cool before chopping them roughly.
- Mix Ingredients: In a large bowl, combine the grated carrots, pineapple, and chopped walnuts.
- Make the Dressing: In a small bowl, mix the yogurt or mayonnaise with honey (or maple syrup) and a pinch of salt. For extra flavor, you can add a little cinnamon.
- Toss and Serve: Pour the dressing over the salad mixture and toss gently to combine. Taste and adjust sweetness or saltiness as needed.
- Chill: Refrigerate the salad for about 30 minutes before serving to allow the flavors to meld.
Serve this vibrant and healthy carrot salad as a refreshing side dish or light snack!