DO NOT use canned pineapple. I had all the other ingredients on hand and didn't want to run to the store for fresh pineapple so I used canned. Terrible Mistake! I also substituted regular raisins for golden raisins but that ended up being great. My husband wouldn't even eat this (and he is NOT a picky eater) so I ended up putting the leftovers on top of my salad and bypassing dressing. I would like to give it another shot with fresh ingredients.
haileej88 Posted: 06/22/09
kkparsons Posted: 05/17/10
This was easy, fast and delicious! Even my picky husband liked it. Goes very well with wraps or sandwiches.
Robinl929 Posted: 04/08/09
Very good, easy carrot recipe.A nice alternative to lettuce salads and cabbage slaws. Will definitely make again.
Purduekel Posted: 03/28/11
Not a big fan of this one. The carrots and pineapple tasted great together, but the raisins were too sweet and got a little gross by the next day. The parsley added a bit of a strange taste with the other flavors as well, you might want to leave that out if giving this recipe a try. Perhaps less oil and more lemon / pineapple juice would have helped. Likely won't try again.
StrongFamily Posted: 07/04/11
Really quick to make and very yummy. The little bit of parsley nicely offsets the sweetness of the salad. I actually thought it might be a bit too sweet, but it was really just right. We served it with grilled, bone-in chicken breasts and it was a nice complement. Per an earlier post, the raisins probably would get pretty gross and soggy if this were prepared to far in advance.
noonescook Posted: 07/24/11
Great, easy recipe. Had golden raisins on hand and used those instead of what the recipe called for.
LucyLove Posted: 01/28/13
Not too sweet at all, just about perfect. After chilling for 2 hours, it seemed it still was missing a little something. Added a pinch of cayenne and perfection! Be sure to use fresh pineapple, REAL maple syrup and don't omit the parsley. Served with grilled jerk pork tenderloin and baked sweet potatoes. It's light, cool flavors really helped tame the heat of the pork. I only made a 1/2 batch, perfect for two, and found that (as with most slaws) the vinaigrette dressing had multiplied. I was able to make a second batch using the leftover liquid, with no noticeable loss of flavor. A great, easy, make-ahead salad to complement spicy island food.