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.


  • 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

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

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