Prep 5 mins
Cook 0 mins
This one's super yummy! Just had it for Easter and normally I'm not a fan of this salad. You'll love it!
- 2 -3 carrots, grated
- 1⁄2 cup raisins (organic)
- 1⁄2 cup unsweetened flaked coconut
- 1⁄2 cup pineapple in juice
- 1⁄2 cup pecans, chopped
- 1⁄2 cup sunflower seeds
- 1 tablespoon vegan mayonnaise
- Mix all ingredients together and chill until served.
I prepped this salad first thing this morning so it could chill and be ready for lunchtime. I used white, pale yellow and orange carrots, pecans only (for this recipe I would recommend either or but not both nuts), golden and flame raisins, less pineapple juice to avoid the salad being waterlogged, and finally a mixture of cream of coconut and homemade mayo. I think macadamia nuts would be a great sub for either nut in keeping it "themed". Served over a bed of spring greens and it was a tasty and easy meal! Prepared for APRIL DELIGHTS in Food Photos' Forum and PAC 2014.
This is one of my DH's favorite salads. I greatly reduced the recipe to make it small family friendly. Other than that didn't change a thing. I will be making this again for sure. Made for PAC Fall 2011.