carrot and pineapple salad

30 minutes


  • Vegetable Oil, 150 milliliters
  • Carrot, 2 kilograms
  • Sultana, 250 grams
  • Pineapple, 1 kilogram



Peel and wash the carrots.

Shred the carrots using a grater and put aside.

Wash the pineapple, peel and core it.

Cut the pineapple into small dices.

Mix the carrots, pineapple and sultanas in a bowl.

Dress the salad with oil.

Serve in bowls and put in the fridge to chill.

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