Cooking with Spices For Dummies
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This salad is called a sambal throughout Southeast Asia, Indonesia, Malaysia, and South Africa. Spiced Carrot and Pineapple Sambal can be made up to several hours ahead and chilled.
[Credit: iStockphoto.com/Elecstasy]
Credit: iStockphoto.com/Elecstasy
Yield: 4 to 6 servings

Preparation time: 25 to 30 minutes

Spice meter: Mildly to moderately spiced

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon ground coriander

Pinch of ground cumin

Pinch of ground cinnamon or freshly grated or ground nutmeg

5 medium carrots, grated, about 2 cups

3/4 cup finely chopped fresh or canned pineapple

2 tablespoons chopped fresh cilantro, mint, or parsley

  1. In a medium bowl, combine the orange juice, lemon juice, sugar, salt, coriander, cumin, and cinnamon and stir to mix.

  2. Add the carrots and stir to mix. Cover and refrigerate. Before serving, stir in the cilantro.

Per serving: Calories 59 (From Fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 311mg; Carbohydrate 14g (Dietary Fiber 2g); Protein 1g.

About This Article

This article is from the book:

About the book author:

Jenna Holst is the author of Stews, (Hungry Minds, 1998) and Cooking Soups for Dummies, (Hungry Minds, 2001). Her work has been featured in many national magazines, including Food & Wine, Weight Watchers, and Reedbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa.

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