Here’s a delicious Carrot Pineapple Salad recipe using rainbow carrots. Of course, if you can’t get rainbow carrots, regular carrots could also be used. It has only 5 ingredients and it’s super simple! Below is a video demonstration of making the recipe. The written recipe is below the video.
Carrot Pineapple Salad
Makes 6 Generous Servings
3 cups shredded rainbow carrots*
1 (8 oz) can crushed pineapple or pineapple tidbits (NOT drained), packed in juice
1/3 cup chopped walnuts (optional)
¼ cup raisins
2 Tbsp frozen orange juice concentrate, thawed
Place all ingredients in a large bowl and stir to combine. Transfer salad to a container with a lid and place in the refrigerator for 4 hours or overnight to allow flavors to blend. Enjoy!
*If you can’t find rainbow carrots, simply use regular carrots instead.
Here’s an easy and delicious salad recipe that’s a little different than the norm. It would go well with many meals and could also be used on a brunch buffet. The recipe can easily be expanded or made smaller, depending on your needs. Below is a video demonstration of making the salad. The written recipe is below the video link.
Broccoli Cauliflower Orange Salad
Makes About 6 Servings
1-1/2 cups chopped fresh broccoli*
1-1/2 cups chopped fresh cauliflower*
1 cup shredded fresh carrots*
2 clementine oranges, peeled and sectioned
¼ cup slivered almonds, optional
2 Tbsp extra virgin olive oil
2 Tbsp orange juice
1 Tbsp apple cider vinegar
2 tsp honey
1 tsp prepared Dijon mustard, or more to taste
½ tsp onion powder
¼ tsp garlic powder
½ tsp salt, or to taste
Place vegetables, orange sections and almonds (if using them) in a large bowl. Toss to combine and set aside.
Make the dressing: In a small bowl, combine dressing ingredients. Pour over vegetable mixture and toss to combine. Can be served right away, or covered and refrigerated for a while to allow flavors to blend.
*Cook’s notes: There are three options with this salad on how to offer the vegetables:
(1) They can be used raw in the salad.
(2) If you prefer softer vegetables or don’t have access to the fresh vegetables, you could opt for frozen broccoli, cauliflower, and carrots. Place frozen veggies in a colander under running water until thawed (this doesn’t take long). Allow to drain. Cut them into smaller pieces, if needed, then proceed with recipe.
(3) You could use raw vegetables and blanch them by placing them in boiling water, set the timer for 2 minutes. Remove from the hot water when the timer goes off and immediately cool them in ice water. Drain well, then proceed with the recipe.
Wondering what to do with jicama? It’s delicious raw served in salads. Hence, I put together the following refreshing and SIMPLE salad to enjoy anytime…with a meal, as a snack, and even as a dessert if you don’t want something overly sweet. The salad blends the flavors of jicama, mango and carrots, all tied together with a sweet/sour mixture of lemon juice and maple syrup or honey. It’s delicious, colorful, refreshing, mildly crunchy, lightly sweet, and really easy to make!
Below is a video where I demonstrate how to make the salad. Below the video is the written recipe. Enjoy!
I hope this helps!
Jicama Mango Carrot Salad
Makes about 4 Servings
1 small jicama, peeled and cubed
1 ripe mango, peeled and cubed
1 cup shredded carrot
Juice of ½ lemon
2 tsp maple syrup or honey (or to taste)
Combine vegetables in a medium size bowl; stir to combine.
In a small bowl, combine the lemon juice and maple syrup or honey. Drizzle the lemon juice mixture over the jicama mixture; stir to combine.
Cover and place in the refrigerator for an hour or two before serving to allow flavors to blend. Enjoy!
Wondering what to do with kohlrabi? Well this interesting vegetable can be used in many ways. When used raw, kohlrabi can add a nice crunch to a salad. Here’s a recipe incorporating kohlrabi into a delicious and refreshing salad with carrots and pineapple. The recipe is below the video demonstration. Give this a try sometime. It’s delicious!
Kohlrabi Carrot Pineapple Salad
Makes 8-10 Servings
(Note…This recipe can EASILY be cut in half if less amount is preferred)
1 raw kohlrabi, washed, peeled and grated
2 large carrots, peeled and shredded
1/3 cup raisins
1/4 cup unsweetened coconut flakes
1 (8 oz) can crushed pineapple, packed in 100% pineapple juice*
Up to 1 Tbsp maple syrup or honey, optional
1 tsp lemon or lime juice, optional
Toasted walnuts, coarsely chopped
or Unsweetened coconut flakes
or Toasted Pecans, coarsely chopped
Wash, peel and grate the kohlrabi into a large bowl. Peel and shred the carrots and add to the bowl with the kohlrabi. Add the raisins, coconut, and crushed pineapple (see note below about the amount of pineapple to use). Stir to combine all ingredients.
Place in a covered container and refrigerator for 1 to 2 hours to allow flavors to blend. Taste the mixture. If more sweetness is needed, add the optional ingredients, if desired. OR add more pineapple.
* If you want more pineapple flavor, you can use one larger (20 oz) can of pineapple packed in unsweetened pineapple juice in place of the 8 oz can. OR you can add any amount in between the two can sizes, to your desired flavoring.
This makes a lot of salad. If a smaller amount is needed, simply use half the amount of ingredients.