- 2 pounds carrots, shredded
- 2 cups pineapple, cut into ¾-inch pieces
- ½ cup roasted salted peanuts, chopped
- ¼ cup lime juice
- 2 tablespoons canola oil
- 1 cup torn cilantro leaves
- kosher salt and black pepper
- Toss together the carrots, pineapple, peanuts, lime juice, canola oil, 1 teaspoon salt, and ½ teaspoon pepper. Refrigerate for up to 8 hours. Just before serving, toss with the cilantro.