Pineapple and Carrot Salad

This traditional oldie with a bit of a twist is the ideal accompaniment to braaied chicken. It can be made in advance and refrigerated, dress just before serving.

YOU WILL NEED

  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • ½ t (2.5 ml) ground cumin
  • 1 ripe pineapple, cored and quartered, cut into paper thin slices
  • 4 medium carrots, spiral cut or grated
  • 6 radishes, finely sliced into rounds
  • ¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Dressing
Method

Mix the Seasoned Sea Salt and cumin together. Toss the vegetables. Season and dress just before serving with Honey Mustard Dressing.

Do NOT follow this link or you will be banned from the site!