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2 medium-size carrots
2 tbsp chopped pickled jalapenos
1 head iceberg or romaine lettuce
1/2 cup raisins, or dried cranberries (optional)
398-mL can crushed pineapple, drained
1/2 cup bottled creamy coleslaw salad dressing
pinches salt
Grate carrots using large holes of a box grater. They will measure about 3 cups (750 mL). Place in a large bowl. Finely chop jalapeños. Thinly slice lettuce. Add both to carrots along with raisins and drained pineapple.
Drizzle with dressing and toss. Taste and add salt, if you like. Serve right away or it will keep well in the refrigerator up to 1 hour.
Calories 139, Protein 1.7g, Carbohydrates 17.1g, Fat 7.9g, Fibre 2.2g.
Creamy coleslaw is a classic salad that goes with pretty much everything from the grill. To give it a summery twist, toss in juicy pineapple and use lettuce instead of cabbage - just thinly slice so it looks like slaw.