Carrot & Pineapple Salad
Fresh carrot and pineapple salad
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Peeler
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 200 g Carrots (julienne)
- 200 g Pineapple (julienne)
- 40 g Dried cranberries
- 40 ml Apple juice
Method
- Assemble all ingredients.
- Peel and julienne the carrots with a mandoline or Thai peeler.
- Cut the pineapple into julienne strips.
- Chop the coriander.
- Juice the apples.
- Add everything to a mixing bowl.200 g Carrots, 200 g Pineapple, 40 g Dried cranberries, 40 ml Apple juice
- Mix carefully, making sure to coat everything with the apple juice. Allow to marinate for 10-20 minutes before serving.
Recipe Notes
Recipe Variations:
- Try using carrot juice or pineapple juice as an alternative to apple in case of oxidation.
- Add some fresh herbs for extra flavor.
Nutrition Facts
Serving: 200gCalories: 163kcalCarbohydrates: 42gProtein: 2gFat: 1gSodium: 71mgPotassium: 458mgFiber: 6gSugar: 30gVitamin A: 16775IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 55mgVitamin E: 1mgVitamin K: 15µgCalcium: 49mgCopper: 1mgFolate: 38µgIron: 1mgManganese: 1mgMagnesium: 26mgPhosphorus: 47mgSelenium: 1µgZinc: 1mg
