Carrot Pineapple Slaw

A few weeks ago, we hosted our first cookout in our new home. We served burgers and brats and a variety of sides, including this sweet, crunchy slaw.

I never would have thought to pair carrots with pineapples and raisins, but the trio makes quite a tasty combination.

What’s your favorite summer slaw recipe?


  • 1 cup diced fresh pineapple
  • 1/2 cup raisins
  • 1 (10 oz) package matchstick carrots
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh pineapple juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Combine the first 3 ingredients in a large bowl. In a separate bowl, combine oil and the next 3 ingredients (through pineapple juice), and stir with a whisk. Add oil mixture to carrot mixture; toss well. Add parsley, salt, and pepper; toss well. Cover and chill.

(adapted from

2 thoughts on “Carrot Pineapple Slaw

  1. I love broccoli and carrot slaw. The dressing that I use was a bit of an ad-hoc creation – a couple dollops of of wasabi mayo & regular (reduced fat) mayo, apple cider vinegar, a generous squirt of honey, lemon juice, salt, pepper and sometimes a dash of hot sauce.

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