Carrot Salad

2011-08-18
  • Servings : 8
  • Prep Time : 0m
  • Cook Time : 8m
  • Ready In : 0m
  • PrintFriendly and PDF

From our friend Jan at http://www.janssushibar.com/!

Toss the carrots, raisins and pineapple in a large bowl with the mayonnaise until thoroughly mixed. Taste; season as needed with salt and pepper.

Refrigerate for an hour to allow the flavors to blend. Serve cold.

Ingredients

  • 4 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup finely diced pineapple
  • 1 cup mayonnaise, preferably homemade
  • salt and freshly-ground black pepper, to taste

Method

Recipe Type: , Tags:

Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • IMG_3893

    Marinated Grilled Striped Bass

  • image

    Chocolate Donuts

  • shrimp over jalapeno slaw2

    Shrimp over Jalapeno Slaw with Coconut-Lime Dressing

  • SONY DSC

    Cherry Chocolate Chip Ice Cream (Dairy-Free, Paleo)

  • Paleo Pitabroodjes

    Paleo Pita Bread

Recipe Comments

Comments (4)

  1. posted by Lisa R on January 4, 2012

    Could I use something other then mayonnaise??

  2. posted by Kristin Jekielek on January 4, 2012

    That’s what this particular recipe calls for. I’m not aware of any mayo substitutes. However, here are a few homemade mayo recipes users have uploaded:
    http://fastpaleo.com/baconnaise/
    http://fastpaleo.com/avocado-mayonnaise/
    http://fastpaleo.com/easy-blender-macnut-mayonnaise/
    http://fastpaleo.com/coconutolive-oil-mayo/

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow