Confetti Carrot Salad

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There’s something about this salad.

The colors. The flavors. The simplicity.

There’s just something about it.

Confetti Carrot Salad

This happens to be another “revamp” recipe. I used to double the recipe and serve this salad fairly often on Fridays. The leftovers were even better, making lazy weekend meals a breeze. A total win all around!

Confetti Carrot Salad
Recipe type: Salad
Cuisine: AIP, Paleo
Prep time: 
Total time: 
Serves: 4
A colorful, flavorful carrot salad to brighten up your next gathering! Double the recipe for leftovers or a crowd.
  • 1 orange, zested
  • 2 TB fresh squeeze orange juice
  • 2 TB extra virgin olive oil
  • ¼ tsp cinnamon
  • pinch mace
  • pinch sea salt
  • 10 oz carrots, shredded
  • 2 oz red cabbage, shredded
  • 2 oz broccoli stems, shredded
  • ¼ small pineapple, peeled, core removed, and chopped {about two small handfuls}
  1. In a large salad bowl, whisk together dressing ingredients.
  2. Add all salad ingredients and toss well. Serve immediately or store in refrigerator until ready to serve.

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