Carrot-Pineapple Salad

10 servings
lemons, zest
2.0 whole
ginger, fresh
1.0 teaspoon(s)
sugar, white
0.5 cup(s)
carrots, shredded
10.0 cup(s)
pineapple, crushed, canned
8.0 ounce(s)
almonds, slivered
0.75 cup(s)

Dietary Restrictions

Recipe Instructions

At home: Stir the lemon zest grated ginger and sugar into the lemon juice in a pan and simmer gently until the sugar is dissolved. Put the carrots and pineapple in a bowl, pour the juice mixture over them, cover the bowl, and marinate for at least 24 hours before drying.
Dehydrate until dry/leathery but not crispy. Package the almonds separately.
Rehydrate several hours before serving. Mix in almonds just before serving.