Carrot and
Coconut Pine Salad
  • Description:

    This simple carrot salad recipe’s ingredients blend exceptionally well to bring you a unique, flavourful and delightfully sweet side dish. Often used as the perfect accompaniment to any braai, it’s also an incredibly affordable, moreish meal.

  • Ingredients:

    1 can (227 g) Rhodes Pineapple Pieces in Syrup
    125 ml desiccated coconut

    500 ml carrot, grated
    15 ml cider vinegar
    90 ml sunflower oil

    30 ml honey
    Salt and pepper

  • Method:

    1. Place the coconut in a heated pan. Toast lightly over medium heat until golden and place in a mixing bowl together with the grated carrot.
    2. Drain the pineapple pieces, reserve the syrup and add the fruit to the coconut and carrot mix.
    3. Whisk the reserved syrup with sunflower oil, cider vinegar and honey. Season with salt and pepper to taste.
    4. Add the mixture to the salad, mix well and place in the fridge to chill before serving.  
      Recipe supplied by Rhodes