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Exotic carrot salad

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 1 pineapple, fresh
  • 80 g sultanas
  • 150 g yogurt
  • 50 g mayonnaise
  • 1 lemon(s), juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

with pineapple and raisins

Grate the carrots as finely as possible and set aside. Then peel the pineapple and cut it vertically into 4 pieces. Remove the tough core from each piece and cut the flesh into bite-sized cubes. Add the pineapple pieces and sultanas to the carrots and mix. Let stand for at least 20 minutes, but preferably an hour. In the meantime, mix the remaining ingredients to make a dressing. Pour over the salad, mix, and let stand in a cool place for at least another hour. Tip: This salad is a great addition to a barbecue. However, make sure to serve it chilled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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