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Fresh Ginger Carrot Salad

I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! —Lauri Cherian, Scott Depot, West Virginia
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings

Ingredients

  • 2 cans (8 ounces each ) unsweetened crushed pineapple, undrained
  • 3-1/2 cups shredded carrots
  • 1 cup raisins
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1-1/2 cups fat-free plain yogurt
  • 2 teaspoons minced fresh gingerroot

Directions

  • Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.
Nutrition Facts
3/4 cup: 291 calories, 11g fat (4g saturated fat), 1mg cholesterol, 112mg sodium, 49g carbohydrate (37g sugars, 4g fiber), 6g protein.

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