Skip to main content

Print Recipe


2 cups shredded carrots (2 to 3 carrots)
1 cup unsweetened pineapple tidbits, drained
¾ cup raisins
¼ cup low-fat plain yogurt or mayonnaise
¼ cup sunflower seeds or slivered almonds


  1. Wash hands with soap and water.
  2. In a medium serving bowl, combine carrots, pineapple and raisins.
  3. Stir in yogurt and nuts or seeds. Cover and refrigerate until serving.
  4. Refrigerate leftovers within 2 hours.


  • Save leftover pineapple and juice in the refrigerator for a few days, or freeze for longer storage.
  • Leftover pineapple can be used in smoothies, fruit salads and more. See for recipes.
print smallerlarger
4 cups
Prep time:
10 minutes
Photo of Tropical Carrot Salad
Hide nutrition box
Hide recipe notes
Photo of Nutrition Facts of Tropical Carrot Salad