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Carrot-Pineapple Salad with Turmeric-Coconut Manna Dressing is crunchy, tender, sweet, juicy, creamy, spicy and healthy! You’ll love this classic side dish and lovely manna dressing.
A revolutionary creamy healthy dressing (with no mayo!) cloaks the ever-available and perfect carrot!
Whether winter or spring, or the seasons between, grated Carrot-Pineapple Salad is a family favorite for many of us. You’ll love this updated version of Carrot Salad — with nutritious and delicious Turmeric-Coconut Manna Dressing, studded with fresh pineapple, raisins and fresh parsley!
This lovely side dish is perfect for AIP, GAPS, Whole30 and Paleo. Share with friends and even enjoy leftovers! A great salad you’ll make again and again!
Coconut Manna (Butter)
I grew up, probably like most of you, eating certain versions of traditional American salads. My mom had one way of making cole slaw, for example, always with celery seeds. We loved it and looked forward to the familiar favorite. When she made carrot salad, it always had pineapple, canned and crushed, as well as raisins and something creamy. (I shudder; but it was probably in part Best Foods mayonnaise.)
I only like aioli now (sorry to be a snob). Even the word mayonnaise is hard for me to type, and I get tense. (Thinking mayonnaise was disgusting was actually the original point my husband and I bonded about when we first met, LOL — but I digress.)
The point is coconut manna is an exciting dressing component instead of the dreaded m word. (Coconut manna is also called coconut butter [make your own here].) I got the idea this weekend to make a dressing with it! — creamy, sweet, caramely, perfect for carrot salad! (And it provides an egg-free and dairy-free alternative to the usual carrot salad dressings.)
I am not like my mom (back in the 80s) when it comes to salads. I always make new ones and create new salad dressings. But this is a family favorite!!, so I do repeat it!
Ingredients in Carrot-Pineapple Salad
Pineapple, Raisins, Turmeric, Ginger, Parsley, Honey … 🙂
I use the traditional pineapple and raisins that we often see in carrot salads, with which you just can’t go wrong. Sweet, earthy, chewy, perfect with fresh juicy carrots.
Several other ingredients go into making this dressing healthy and lovely: turmeric, fresh ginger root, honey, parsley.
Turmeric has wonderful anti-inflammatory properties and is heart-healthy. Turmeric boosts brain power and the body’s antioxidant defenses.
Fresh ginger root is also anti-inflammatory and boosts antioxidant defenses! Ginger is great for digestion, helps to process histamines, cleanses the liver and so much more. Both turmeric and ginger help to prevent cancer and cognitive degeneration. These are great staples for us to eat everyday!
And this salad is one more way to incorporate such common super foods. Nothing less wonderful should be said for honey and parsley, right?: antibacterial, full of antioxidants, phytonutrients, improved immune function!
Visually — Turmeric makes the dressing SO pretty: yellow against orange for the wow factor, with heaps and speckles of black raisins (or otherworldly red goji berries) and bright, fresh green parsley!
Bonus: If you love carrots, turmeric and ginger together as much as I do!, I encourage you to try this delicious AIP, GAPS, Paleo treat: Carrot Milkshake with Ginger, Turmeric and Cinnamon!
GAPS, Paleo folks, you’ll also love my favorite probiotic Cauliflower Pickles with Turmeric! I’ve decided: Fermenting is the superpower of creating a super food! 😉
Carrot-Pineapple Salad feeds a crowd
This Carrot Salad with Turmeric-Coconut Manna Dressing is fast to whip up — but it feeds a crowd or offers lots of leftovers. It’s also great for picnics or lunches.
Carrot-Pineapple Salad with Turmeric-Coconut Manna Dressing
- 2 pounds carrots grated
- 1 cup pineapple fresh and chopped small (about ¼ of a pineapple, peeled, core removed, and chopped small)
- ½ cup extra-virgin olive oil
- ¼ cup coconut manna also known as coconut butter
- ¼ cup raisins or dried currants (or goji berries if not AIP)
- 2 Tablespoons fresh lime juice or apple cider vinegar
- 2 Tablespoons fresh parsley minced, and more for garnish
- 1" nub fresh ginger cut into 4 pieces
- 1" nub fresh turmeric cut in half
- 1 Tablespoon raw honey (omit for Whole30)
- ¼ teaspoon sea salt
- Place grated carrots in large bowl.
- Combine remaining ingredients, excluding pineapple, raisins and parsley, in blender and process until ginger root is pureed, 30-50 seconds. You may need to scrape down the sides and pulse the mixture.
- Pour dressing over carrots. Add pineapple, raisins and parsley. Toss to coat thoroughly.
- Serve, garnished with additional raisins and parsley, or refrigerate until needed.
linda spiker says
Such a pretty recipe. I enjoy carrot salads but have never tried a manna dressing and didn’t know manna was coconut butter…I’ve said it before and I guess I am saying it again, I ALWAYS learn something new from your posts!
Megan Stevens says
Thanks, Linda. So dear. Thanks for your kind words. Hope you love this recipe and coconut manna.
Emily @ Recipes to Nourish says
I love this idea! It sounds so refreshing. Such vibrant flavors. Yum!
Megan Stevens says
Mmm, I love that word: vibrant– yes! So true and lovely leftovers.
Andrea Kessel Fabry says
I love coconut manna and have never thought to use it like this. I can’t WAIT to try it!
Megan Stevens says
Yay, Andrea, I think you’ll love it. 🙂
Coconut manna is the food of the gods. The end. 😉
Megan Stevens says
Haha, yes, Rachel, sounds about right. 😉