Purely Primal is one of the food blogs I read regularly. It is extra good because it is co-hosted by Coach Karen from Crossfit Fort Vancouver, and also because it has an excellent layout, is very searchable, and has a handy shopping list and printable recipes.
So, when I saw this post, I immediately decided to make this recipe. I had forgotten that Ellen had posted a carrot salad recipe already on this site! But I still decided to post this recipe review, because this carrot salad was really, really yummy. I made it for company and had to give the recipe out on the spot.
This recipe makes a lot of salad, but the leftovers were great. Here is the recipe from Purely Primal. Enjoy!
- 1 lb carrots, shredded
- 1 can (20 oz) crushed pineapple, strained (separated)
- 1/2 cup homemade mayo
- 1-1/2 cups raisins
- 1-1/2 cups chopped nuts
- 1-1/2 cups shredded, unsweetened coconut
Peel and shred the carrots (a food processor with shredding disk is very helpful for this) and place in a large mixing bowl. Chop the nuts and toss them in as well. Add in the raisins, mayo, pineapple, and coconut. Stir everything very well to fully combine and coat, then add in pineapple juice a little at a time to adjust the sweetness and the creaminess of the dressing. You can store this sealed in the fridge up to about a week.
Notes: I used hazelnuts and almonds for the nuts, shredded the carrots in the food processor, and used the mayo recipe from The Clothes Make the Girl. I served it with the garlic lime chicken which Susan posted a few weeks ago.