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.

Lunch Dinner Sides Vegetarian

Serving size

½ cup

Makes

6

Ingredients

12 cups water

1 (10 ounces) package of shredded carrots (3 packed cups)

1 (8 ounces) can of pineapple tidbits in 100% juice, juice drained

 

Dressing:

Juice of 1 lime

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

1 tablespoon honey

1 clove of garlic, minced

½ teaspoon Dijon mustard

½ teaspoon ground ginger

Pinch of allspice or nutmeg

Nutrition Info

Makes: 6  Serving size: ½ cup

What Does This Mean For Me?

Calories

90

Fat

3 g

Saturated Fat

0 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

17 g

Sugar

12 g

Fiber

2 g

Protein

1 g

Sodium

45 mg

Calcium

21 mg

Phosphorus

5 mg

Potassium

69 mg

Instructions

  1. Bring a large stock pot with 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.
  2. To make the salad dressing, whisk together lime juice, oil, honey, garlic, ginger, and allspice or nutmeg in a small bowl. Set aside.
  3. Add drained pineapple to the cooled carrots, toss to combine.
  4. Pour dressing over carrots and pineapple, and mix gently.
  5. Refrigerate for one hour before serving.
  6. Leftovers can be stored, refrigerated, for up to 4 days.
Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN

If you prefer to use fresh ginger, swap ¼ teaspoon of ground ginger for 1 tablespoon of grated fresh ginger.

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