Saturday, March 22, 2014

Paleo Carrot-Pineapple Slaw

Something about this time of year really puts me in the mood for fruity and savory dishes. I think the extra hours of sunshine and increasingly warm weather have me craving foods with bright color and flavor.

This is an easy side dish I adapted from Cooking Light. Instead of raisins I used dried cherries without any added sugar, and I swapped out canola oil in favor of olive.

Since this one tastes better after it's well-chilled and the flavors have time to marry, I definitely recommend giving it a little fridge time before serving. I made this one before I started prepping the salmon burgers I made for dinner, and once it was time to eat it tasted delicious!

Paleo Carrot-Pineapple Slaw
adapted from Cooking Light

1 cup diced fresh pineapple
1/2 cup dried cherries
(10-ounce) package matchstick-cut organic carrots
2 tbs. olive oil
juice of 1/2 lemon
2 tbs. maple syrup
1 tbs. fresh pineapple juice
2 tbs.chopped fresh flat-leaf parsley
salt & pepper, to taste

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.

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