Recipes / Sides
Wortelslaai (carrot and pineapple salad)
Grated carrot and fresh pineapple with radish, mint and a cumin and lemon dressing. A cool, crunchy braai side that takes 20 minutes.
- CoalsGas
- No fire needed
- Prep
- 20 min
- On the fire
- 0 min
- Plan ahead
- 30 minutes chilling
- Serves
- 6
Ingredients
Dressing
Method
- Grate the carrots on the coarse side of a box grater into a large bowl.
- Cut the core out of the pineapple and chop the flesh into small pieces. Add it to the carrots with any juice from the board.
- If you use raisins, soak them in hot water for 10 minutes, then drain and add them.
- Shake the lemon juice, oil, honey, cumin, salt and pepper in a closed jar until mixed.
- Pour the dressing over the carrot and pineapple and toss well. Cover and chill for 30 minutes.
- Just before serving, fold in the radish and mint and scatter the sesame seeds on top.
Done when: the carrot is evenly coated and still crunchy, and the salad tastes sweet, sour and lightly spiced.
Tips
- Toast the sesame seeds in a dry pan over medium heat for 2 to 3 minutes, shaking the pan, until golden.
- The dressed carrot and pineapple keeps for a day in the fridge. Add the radish, mint and seeds only when you serve, so they stay crisp.
- For the old-style version, leave out the cumin and radish and use orange juice instead of lemon.
Wortelslaai, grated carrot salad, has been on South African tables for generations, often sweetened with pineapple, raisins or orange juice and served next to the meat at a braai. The sweetness and acid suit fatty chops and boerewors. This version keeps the pineapple and adds a light cumin and lemon dressing with radish and mint for crunch. For another fruity side, try the pineapple coleslaw.
Source
Adapted from Pineapple and Carrot Salad at Ina Paarman's Kitchen and Crunchy cumin, coriander, cashew and carrot salad at TASTE.