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Fantastic carrot salad -- had several requests for the recipe. I tripled the recipe for a dinner party and used a whole fresh pineapple instead of canned. Ran the pineapple through the food processor, drained the juice into a bowl and later added that to the mayo; ran the carrots through the processor; used unsweetened coconut shreds but added a good dollop of canned sweetened coconut instead of sugar. Enjoyed by all with several requests for the recipe. Thanks for sharing! I look forward to the next time ... YUM!

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Glori-B June 26, 2010

TOP OF THE WAZZA for me! LOVED this recipe! Simply delicious, love the crunch! GREAT for brekkie, dinner or lunch! THANKS!

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mickeydownunder April 23, 2008

Delightful; colors are lovely. Salad just sweet and crunchy enough ! Made for Photo Swap in Cooking Photos.

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Caroline Cooks February 01, 2008

Simple, colorful, and quick to make. I'm not a big fan of heavy mayo dressings, so this was perfect for me. Used unsweetened coconut which let the natural sweetness of the carrots and pineapple come through, but would be very yummy with sweetened coconut as well. Thanks for sharing your recipe!

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LonghornMama January 21, 2008
Hawaiian Carrot Salad