Carrot, Pineapple and Sultana Salad

14. May, 2009

An easy and very healthy salad, the perfect side dish for the barbecue. I have tasted a similar version of this salad several times in Kenya. It is usually served with barbecues (nyama choma) although I often enjoy it with vegetarian dishes as well. It usually contains vinegar although I have omitted it as I am not fond of vinegar.

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An easy and very healthy salad, the perfect side dish for the barbecue

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Carrot, Pineapple and Sultana Salad

Serves 4 as a side dish

Ingredients

100 grams (3½ oz) sultanas
1 large carrot, peeled and grated fairly finely
Quarter of a pineapple, very ripe, cut into small cubes

Preparation

First peel the pineapple. Place it base side down and carefully slice off the skin, carving out any remaining hard "eyes" with the tip of your knife. Then cut the pineapple into quarters, remove the core (hard part in the middle) and cut quarter of the pineapple into small cubes (a little larger than sugarcubes).
Peel the carrot and grate fairly finely.
Place pineapple pieces, the grated carrot and the 100 grams sultanas in a medium bowl. Stir well.
Allow the salad to sit in the bowl for at least 30 minutes for the flavours to develop.

Tips

I have sometimes come across slice, black olives in this salad. It depends on what you are serving with the salad if I like adding olives or not (in my opinion).
You can use tinned pineapple although not as nice as fresh. Just make sure it is organic and in juice, not syrup.