Slice the carrots as finely as possible and set aside. Then remove the peel from the pineapple and cut vertically into 4 parts. Remove the hard stalk from each part and cut the pulp into bite-sized cubes. Add the pineapple pieces together with the sultanas to the carrots and mix in. Let it steep for at least 20 minutes, but better for an hour.
In the meantime, mix the remaining ingredients into a dressing. Pour over the salad, mix and let stand in a cool place for at least 1 hour.
Tip: The salad goes very well at a barbecue party. However, one should make sure to offer it chilled.