3cupscarrotspeeled and grated (about 5-6 medium sized carrots)
1/4 - 1/2cupmayonnaise
1/2cupgolden raisins or Craisins
1/4teaspooncelery seeds
sprinkle of salt
Instructions
Drain crushed pineapple, saving the juice in a cup.
Put the pineapple in a medium sized bowl with the grated carrots.
Add raisins.
Stir in mayonnaise, starting with 1/4 cup and adding more to achieve your preferred amount of dressing (I usually only use the 1/4 cup). If you want less mayo, but a more moist salad, add some of the pineapple juice while stirring.
Sprinkle the salt and celery seeds, stirring once more.
Notes
It can be eaten right away, but if you want the raisins to plump, cover and chill for a while before serving.Variation: Try adding chopped apple to the mix!