Serves: 6
Total Calories: 482
In a medium bowl, mix carrots, pineapple, raisins and coconut.
In a small bowl, mix mayonnaise and 1 tablespoon of the pineapple juice until blended. Pour over carrot mixture and toss to coat. Cover and chill for 2 hours. Save remaining pineapple juice for another use.
To serve, stir in 3/4 cup of the cashews. Place in a lettuce-lined serving bowl if desired. Sprinkle with remaining cashews.
"Chopped peanuts can be substituted for the cashews if you prefer."
This Hawaiian Carrot Salad recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.
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