4 Serves
45 Mins
Using a grater, shred the carrots into a large mixing bowl.
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Vitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
929 mg / 4,700 mgSodium
279 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
18 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Add the pineapple tidbits and raisins to the bowl with the grated carrots.
In a separate small bowl, whisk together the mayonnaise and a splash of pineapple juice to create a creamy dressing.
Pour the dressing over the carrot mixture and stir well with a wooden spoon until everything is evenly coated.
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld before serving.
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