Carrot salad with Greek yogurt

Much to my roommate's dismay I spent last night shredding carrots by hand on my small cheese grater. Apparently (according to my roommate) it makes an awful noise and because it's small and because I have to do each carrot by hand, it takes about 20 minutes to grate enough carrots to make salad. Little does she know, I only did half the bag of carrots as I prepared the main ingredient for my latest and greatest carrot salad.
I've made carrot salad many times before and have experimented with several alternatives to mayonnaise. This recipe by far, exceeds all previous carrot salads and is worthy of posting on my blog. I hope you enjoy making this and if you're lucky you have an automatic shredder and don't have to go through the pain of grating by hand (I have battle wounds from the encounter between my thumb and the grater). The extra effort is definitely worth it for this recipe!!!!

Carrot Salad with Greek Yogurt

4-5 cups Finely shredded carrots 

             (thick pre-shredded carrots aren’t a good substitute because they are dry and bland)

             (fresh, finely shredded carrots taste sweeter)

1/2 mango cubed

6 oz Greek Yogurt (pineapple flavor)

½ can of pineapple (tidbits, crushed or chunks) (with juice)

½ cup shredded coconut

¼ cup dried cranberries

¼ cup raisin

Mix together in a large bowl. You can eat it immediately, but it tastes better after sitting overnight in the fridge.