John Myers
Contents
show
Carrot Pineapple Salad
The perfect carrot pineapple salad recipe with a picture and simple step-by-step instructions.
- 10 piece Medium-Sized baby carrots
- 4 piece Yellow carrots
- 4 piece Mini paprika (yellow / orange / green)
- 1 piece Pineapple fresh
- 5 tablespoon Sunflower oil
- 1 tablespoon White wine vinegar
- 1 tablespoon Freshly squeezed lime
- Pepper,
- Fennel seeds
- Salt,
Preparation step 1:
- First we start with peeling the pineapple and cutting it into tiny cubes. Since a whole pineapple is a bit much, we only use 1/4 of the whole. Put the rest of the pineapple in a container and store in a cool place.
- Next, the carrots are peeled and grated. Now mix the pineapple and carrots and cover the container.
Preparation step 2:
- Now the mini peppers are also cleaned and cut into wafer-thin slices and then into pieces approx. 3 cm in size. Roast the fennel seeds in a pan and then grate them finely in a mortar. Now mix the fennel into the peppers and wet with sunflower oil.
- Now add vinegar, lime, pepper and salt to the carrots as well as the remaining ingredients. Mix everything well and chill in a sufficiently large bowl. Put an upside down plate on the salad so it doesn’t get dry.
Household tip
- This carrot salad should be made the day before it is eaten. It then tastes much more intense. It can be kept in a cool place for 2-3 days. Then the natural fermentation process of the pineapple begins so slowly. It’s not harmful – but it doesn’t taste great. Therefore, it is best to only prepare as much as you actually need with a second help :).
Facebook Comments