Carrot, Pineapple, and Mango Salad

Toss this colorful blend of carrots, radishes, pineapple, and mango with orange-vinaigrette then sprinkle with honey-roasted peanuts for crunch. Serve the fresh fruit and vegetable side salad recipe at a cookout as a go-along for grilled meats.

Carrot, Pineapple, and Mango Salad + enlarge image
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2 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
30 mins
Chill:
30 mins
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Carrot, Pineapple, and Mango Salad

Ingredients
1/4
cup cider vinegar
2
tablespoons sugar
2
tablespoons orange juice
2
tablespoons salad oil or olive oil
2
cups very thinly sliced carrots (about 1 pound)
1/2
cup sliced radishes
1
cup cubed, peeled fresh pineapple or one 8-ounce can pineapple chunks (juice pack), drained
1
cup cubed, peeled, pitted fresh mango
2
tablespoons snipped fresh cilantro
1/4
cup coarsely chopped honey-roasted peanuts

Directions

  1. Whisk vinegar, sugar, orange juice, and oil together in a medium bowl. Add carrots and radishes; mix well. Cover and refrigerate at least 30 minutes or up to 8 hours, tossing occasionally. Add fruit and cilantro; toss to mix. Transfer to a serving dish. Top with chopped peanuts just before serving. Makes 6 servings.

Nutrition Facts

(Carrot, Pineapple, and Mango Salad)
    Per serving:
  • 136 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 33 mg sodium,
  • 19 g carb.,
  • 3 g fiber,
  • 14 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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