Carrot and Pineapple Salad
by Tarla Dalal
Added to 348 cookbooks
This recipe has been viewed 18435 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|
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