Caribbean Carrot Salad

Sweet, tangy, and a little spicy, this recipe is a twist on the typical carrot salad. Sure to be a hit with people of all ages, it pairs well with broiled fish or grilled chicken.

Low sodium
Low phosphorus
Low potassium
Low protein

Lunch Dinner Easy

Serving size

1/2 cup

Makes

Ingredients

1-10 ounce package of shredded carrots (3 packed cups)

Juice of 1 lime

1 tablespoon vegetable oil (such as canola or extra virgin olive oil)

1 tablespoon honey

1 clove garlic, minced

1/2 teaspoon Dijon mustard

1/2 teaspoon ground ginger

Pinch of allspice or nutmeg

1-8 ounce can of pineapple tidbits in 100% juice, juice drained

Nutrition Info

Makes: 6 Serving size: 1/2 cup

Calories

Fat

2.5 g

Carbohydrates

17 g

Sugar

12 g

Fiber

2 g

Protein

1 g

Sodium

45 mg

Calcium

21 mg

Phosphorus

4.5 mg

Potassium

69 mg

Instructions

Bring a large stock pot with 12 cups water and shredded carrots to boil. Once boiling, cook carrots until just tender, about 3 minutes. Remove from heat and transfer carrots to a large bowl. Allow to cool.
To make the salad dressing, whisk together lime juice, oil, honey, garlic, ginger, and allspice or nutmeg in a small bowl. Set aside.
Add drained pineapple to the cooled carrots, toss to combine.
Pour dressing over carrots and pineapple, and mix gently.
Let refrigerate for one hour before serving.
Store leftovers in the refrigerator for 3-4 days.

Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN

If you prefer to use fresh ginger, swap 1/4 teaspoon of ground ginger for 1 tablespoon of grated fresh ginger.

Like spicy foods? Add diced fresh jalapeno or a pinch of cayenne powder to this recipe for a bit more heat.