Carrot Coconut Salad with Raisins

  1. In a medium sized mixing bowl, whisk piña colada sauce, rice vinegar, mayonnaise and ginger.
  2. Add carrots, coconut, raisins, mint, chives and cilantro.
  3. Stir gently and keep chilled until ready to serve.

Chef’s Note: If stored in the refrigerator longer than an hour, make dressing separately and add just before serving.

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