Carrot and Pineapple Salad
by Tarla Dalal
Added to 348 cookbooks
This recipe has been viewed 19203 times
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!
- Heat the oil in a pan, add the ginger , garlic and onion and sate on a medium flame for 1 minute.
- Add the carrots and salt and cook on a medium flame for 3 to 4 minutes.
- Add the pineapple cubes and juice and stir till the juice dries.
- Serve warm garnished with chopped parsley.
Nutrient values per serving
|Vitamin A||1239.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||35.9 mg|
|Folic Acid||10.3 mcg|
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.