Sweet & Crunchy Carrot Ribbon Salad

A crunchy, creamy, and sweet carrot ribbon salad with pineapple, dates, and walnuts, all tossed in a sweet mayonnaise dressing

Course Appetizer, Lunch & Dinner, Salad, Side Dish

Cuisine American

Keyword carrot ribbon salad, carrot salad, carrot salad with mayonnaise, carrot salad with pineapple, shaved carrot salad, shredded carrot salad, sweet carrot salad

Prep Time 30

Cook Time 1

Total Time 1 30

Servings cups

Calories 220

Author Alyssia Sheikh

Ingredients

½ pound large carrots, peeled into ribbons (~6 cups)
½ cup mayonnaise
1 Tbsp coconut sugar
8 oz can of pineapple tidbits, drained
½ cup (3oz) Sunsweet® Pitted Dates, chopped
½ cup walnuts, chopped
3 Tbsp parsley, chopped (for serving)

Instructions

Wash and peel outer layer of carrots.
Using a vegetable peeler, peel cleaned carrots into ribbons until you have around 6 cups. (You will get larger ribbons as you continue to peel and the edges of the carrot flatten.)
Add carrot ribbons to a large bowl and toss with mayonnaise and coconut sugar.
Add pineapple tidbits, chopped dates, and walnuts and toss until integrated. Chill in the fridge for about an hour before serving.
To serve, stir well and garnish with chopped parsley.
Store in an airtight container in the fridge for 5-7days.

Nutrition