A Taste Of Tradition Carrot Salad
I’m not usually a big carrot salad eater, but lately I have been trying to expand my veggie horizons. I’ve tried a few recipes (one with cumin, and another which orange juice) but none really appealed to my family.
Finally, I came across a recipe that uses pineapple and apple to compliment the carrots, and that one was an immediate hit. The recipe comes from a cookbook called A Taste Of Tradition by Tamar Ansh and it has a very fresh taste.
As usual, I made a couple of changes to the original recipe. First, I reduced the amount of cinnamon. I’m not crazy about cinnamon and I believe most recipes use it a bit too heavily. Second, I skipped the raisins, since my son is a picky eater. The following recipe reflects my slightly modified version of Tamar’s recipe.
8 large carrots, peeled and shredded
2 apples, peeled and chopped
1 cup pineapple pieces
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons lemon juice
Place shredded carrots and apples in a bowl. Add the lemon juice, pineapple, sugar and cinnamon. Stir well. Refrigerate for a few hours to combine the flavors. Taste for sweetness.