Carrot and Pineapple Salad


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A succulent salad of carrots and pineapples cooked in pineapple juice, perked up with ginger, garlic and onions. This carrot and pineapple salad is a healthy and tasteful addition to your menu, and can even be used as an innovative topping for breads!

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Makes 4 servings
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2 cups carrot , peeled and thinly sliced
1 cup pineapple cubes
1/4 cup fresh pineapple juice
1 tbsp oil
1/2 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1 cup thinly sliced onions
salt to taste

For The Garnish
1 tbsp finely chopped parsley

  1. Heat the oil in a pan, add the ginger , garlic and onion and sate on a medium flame for 1 minute.
  2. Add the carrots and salt and cook on a medium flame for 3 to 4 minutes.
  3. Add the pineapple cubes and juice and stir till the juice dries.
  4. Serve warm garnished with chopped parsley.
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