This is a lovely salad that is full of tasty ingredients. We especially enjoyed it at the beginning of fall.

Fruity Carrot Salad

Serving Size: 4


  • 4 (about 3 cups) carrots, peeled and shredded
  • 2-3 medium organic apples, cored and chopped
  • 1 8 ounce can pineapple
  • 3 tablespoons raisins
  • 4 tablespoons coconut flakes (divided)

for the dressing:

  • 4 tablespoons non-dairy yogurt
  • 4 tablespoons coconut milk
  • 2 tablespoons white balsamic or white wine vinegar
  • 2-3 tablespoon pineapple juice from crushed pineapples
  • 1 tablespoon coconut flakes
  • pinch salt

Fruity Carrot Salad


  1. Peel and grate the carrots.
  2. Place the grated carrots in a large bowl.
  3. Drain the crushed pineapples and reserve the liquid.
  4. Add the pineapple pieces to the carrots.
  5. Add the raisins to the carrots and pineapples
  6. Prepare a medium bowl with cool water and a splash of lemon juice.
  7. Core the apples and cut into small bite sized pieces into the lemon water.
  8. When all the apples have been cut, drain the water and add the apples to the carrots and mix well.
  9. Add 3 tablespoons of coconut flakes and mix.
  10. Make the dressing by mixing the non-dairy yogurt, coconut milk, white balsamic vinegar and pineapple juice together. Gently mix using a fork, spoon or small whisk.
  11. Add a pinch of salt and the tablespoon of coconut flakes.
  12. We served the dressing at the table in a carafe, but the dressing can also be added before hand and all mixed together.