Ingredients
1/2 cup unsweetened pineapple juice2 tablespoons honey1 tablespoon lemon juice1 teaspoon cider vinegar3 cups shredded carrots1/2 cup dried cranberries1 to 2 tablespoons minced fresh gingerroot
Preparation
In a large bowl, whisk the pineapple juice, honey, lemon juice and vinegar until smooth. Add the carrots, cranberries and ginger; toss to coat. Cover and refrigerate until serving.
