Saturday, March 14, 2015
Carrot & Pineapple Slaw - Weekend recipe
This week I learned that pineapple is especially good for you in controlling blood sugar, so when I found this recipe I decided to try it. There is still snow on the ground here, so I purchased the cilantro from the local store and left out the Pineapple sage, because that lost its leaves months ago and is still recovering on the window ledge!
2 pounds carrots, shredded
2 cups pineapple, cut into 3/4-inch pieces
1/2 cup roasted salted peanuts, chopped
1/4 cup lime juice
2 tablespoons canola oil
1 cup torn cilantro leaves
1/2 cup pineapple sage leaves (optional)
salt and black pepper
Toss together the carrots, pineapple, peanuts, lime juice, canola oil, 1 teaspoon salt, and ½ teaspoon pepper. Refrigerate for up to 8 hours. Just before serving, toss with the cilantro.