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.

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


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