Serves
6
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.
Recipe Category
Products in this recipe
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.
