MAURICIA’S CARROT, PINEAPPLE AND MINT SALAD
Sunshine on a platter! If you think carrot and pineapple salad is so yesterday, try my take on an old-school favourite. Trust me, this salad will brighten up any outdoor entertaining you’ll be doing this summer.
Ridiculously simple and refreshingly delicious!
- 6 large carrots, grated
- 1 large pineapple, grated
- 15 ml (1 tablespoon) fresh coriander, finely chopped
- 15 ml (1 tablespoon) fresh mint, finely chopped
- 60 ml (¼ cup) pomegranate rubies
- 60 ml (¼ cup) fruit cocktail juice
Place all the ingredients in a mixing bowl and mix well.
Refrigerate until ready to serve.
Transfer to a serving bowl and serve cold.
Garnish
With extra chopped fresh mint and pomegranate rubies.
Serve
As a side with your next braai (barbecue); with cold cuts of meat or chicken; or as a lunchbox filler.
Useful Tips
Instead of the fruit cocktail juice, you can also use orange juice or another fruit juice of choice.
Not enough fresh pineapple? You can also add canned pineapple pieces if you like. If you do this, you can use 60 ml (¼ cup) of the canned syrup instead of the fruit cocktail juice.
Bon appétit!
Recipe and photo: Mauricia Jordaan
