I’ve never actually seen anyone else besides my mom make a carrot salad. 

I’m sharing it with you because it is absolutely delicious and more people should be making it.

The grated carrot, the hint of sweetness from whatever fruit you’re using, and crunch from the seeds make such a great combination.

My brother is not a big salad person, but his plate is always piled high when there is carrot salad on offer.

With only four ingredients, it’s a really easy salad to make. You can speed up the process even more by using a food processor with a grater attachment. It’s perfect for when you have unexpected visitors and need to rustle up a quick, yet tasty, side.

How to Make the Carrot Salad

There’s really not much to say when explaining how to make this carrot salad. It’s that simple.

You start off by grating your carrots. The salad is great with both coarsely grated carrot and finely grated carrot. The bigger the pieces, the crunchier the salad will be. Place the grated carrot into a salad bowl.

I have one clever tip for grating carrots that my mom taught me. 

A lot of people cut off the top before grating the carrots, but if you leave it on you’ll have more to hold onto when grating and you’ll get more out of the carrot.

Chop up the pineapple (or segment oranges/grate apple) and add to the grated carrot.

Lightly toast the seeds in a frying pan. It takes only a couple of minutes for them to become golden brown. Once these have cooled down, add them to the salad bowl.

Lastly, pour the orange and mango juice/orange juice over the carrot salad and mix everything together.

Enjoy this salad as a fresh side dish. To give it even more of a ‘fresher’ taste you can pop it in the fridge for a short while to cool it down.

Print Recipe

Easy Carrot Salad with Pineapple

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Side/Lunch

Serves: 4

Prep Time: 10 minutes (manually) – Cooking Time: - – Total Time: 10 minutes

A simple yet delicious salad that you can whip up in minutes.

Ingredients

• 6 medium carrots, grated (use a hand grater or a food processor with a grater attachment)
• ¼ cup mixed seeds (I used sunflower seeds and sesame seeds)
• 1 cup freshly chopped pineapple (substitute with grated apple or orange segments, whichever is available)
• ¼ cup orange juice/orange and mango juice

Instructions

1

Place the grated carrot and chopped pineapple into a salad bowl and mix.

2

Lightly toast the seeds in a frying pan and add to the salad bowl once cool. Pour the juice over the salad and mix the whole thing one more time.

Notes

For an 'extra-fresh' taste, place in the fridge for a short while to cool down the carrot salad.

For a one-page recipe printout, please visit this google doc.

If you’re looking for more healthy side dishes, try this pesto couscous salad or these sweet potato boats.