Caribbean Carrot Salad

Sides | September 3, 2014 | By

Caribbean Carrot Salad
  1. 2 cups shredded carrot
  2. 2/3 cup organic raisins
  3. 2/3 cup fresh pineapple, cut into bite-sized pieces
  4. Dressing
  5. 1/4 cup real coconut milk
  6. 2 tbsp *extra light virgin olive oil
  7. 2 tsp red wine vinegar
  8. 2 tsp raw honey
  9. 1 tsp Dijon mustard
  10. Pinch of ground allspice
  11. Sea salt and fresh ground pepper to taste
  1. In a large bowl, whisk together the dressing ingredients until well combined.
  2. Coarsely grate carrots until you have about 2 cups.
  3. Add the grated carrot, raisins and diced pineapple to the dressing mixture and toss well to combine.
Hearth and Honey


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