This recipe for Pineapple and Carrot Salad is the perfect accompaniment to Braaied Chicken – try it this weekend
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.
By: Ina Paarman