Carrot Raisin Salad with Pineapple (Vegan Recipe)
Carrot raisin salad with pineapple is a vegan recipe with shredded carrots, raisins, and diced pineapple in a creamy, 4-ingredient dressing for a simple side salad made in 20 minutes.
Servings: 6
Calories: 153kcal
Ingredients
- 1 pound carrots peeled and grated (see note 1)
- ½ cup raisins (see note 2)
- 1 cup pineapple diced, reserve juice
- ½ cup raw cashews
- ½ cup pineapple juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
Instructions
- Add the cashews to a small bowl and cover them with boiling water. Let them soak while you prepare the carrots.
- Grate or use a food processor to shred the carrots. Add them to a medium salad bowl with the raisins and diced pineapple.
- Drain the cashews and add them to a blender or small food processor. Add ½ cup of the reserved pineapple juice, 1 tablespoon white balsamic, 1 tablespoon lemon juice, and ⅛ teaspoon salt. Blend the dressing until smooth. Add a little more juice or water if it is too thick.
- Add the dressing to the salad and mix well.
Notes
- Use pre-shredded carrots or a prepared bag of slaw mix for a quicker option.
- The raisins will rehydrate after sitting in the dressing, or you can soak them for a few minutes in hot water. Drain them before adding them to the salad.
- Soak cashews for the creamiest cashew dressing. If the dressing is gritty after blending, add more juice or water a tablespoon at a time, and continue blending.
- Store salad in an airtight container in the refrigerator for 2-3 days.
Nutrition
Calories: 153kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 107mg | Potassium: 474mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12647IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 1mg