Carrot, Pineapple & Raisin Salad

Name: Carrot, Pineapple & Raisin Salad
Ingredients: 3 T extra virgin olive oil; 3 T balsamic vinegar; 3 T honey; ½ cup small raisins; ½ pineapple, peeled and cut into small cubes; 3 large carrots, peeled and grated; ½ cup of flaked almonds; 50 g rocket leaves

Preparation info

Difficulty
Easy

Appears in

Dijo

By Lesego Semenya

Published 2018

About

A go-to salad for many when cooking ‘seven colours’ meals on Sundays is a grated carrot salad. Often mixed with a whole lot of mayonnaise or swimming in chutney. This is another version of my mom’s favourite salad. Quick, easy, simple.

Ingredients

3 large carrots, peeled and grated
½ pineapple, peeled and cut into small cubes
½ cup small raisin

Vegetarian
Gluten-free

Method

Mix the carrots, pineapple and raisins and set aside.

To make the dressing, whisk the honey, balsamic vinegar and olive oil together until emulsified. Drizzle the dressing over the carrots and pineapple mix, and add the almonds and rocket.

Gently toss the salad just before serving.