Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Carrot-Pineapple Slaw

The sweet top notes in this salad make it a delicious match for grilled pork tenderloin or pork chops.

Cooking Light MARCH 2007

  • Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • 1 cup diced fresh pineapple
  • 1/2 cup raisins
  • 1 (10-ounce) package matchstick-cut carrots
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh pineapple juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Combine the first 3 ingredients in a large bowl. Combine oil and next 3 ingredients (through pineapple juice), stirring with a whisk. Add oil mixture to carrot mixture; toss well. Add parsley, salt, and pepper; toss well. Cover and chill.

Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 34%
  • Fat: 4.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 1g
  • Carbohydrate: 22.7g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 132mg
  • Calcium: 32mg
advertisement

Go to full version of

Carrot-Pineapple Slaw recipe

advertisement