Carrot and almond salad

Carrot and almond salad

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About this recipe: A crunchy salad of sliced carrots, spring onions and almonds tossed in a raspberry vinaigrette.

Lynn Lewis

Serves: 4 

  • 500g carrots, peeled and sliced thinly on the diagonal
  • For the vinaigrette
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • To serve
  • 30g flaked almonds
  • 1 spring onion, thinly sliced

Prep:15min  ›  Cook:8min  ›  Ready in:23min 

  1. Steam carrots over a medium pan of simmering water just until tender, about 8 minutes. Rinse under cold running water. Drain.
  2. For the vinaigrette:

  3. Whisk the vinegar, oil, honey, salt and pepper in a small bowl.
  4. Toss the carrots, almonds, spring onions and vinaigrette in a medium bowl. Serve at once.

Raspberry vinegar:

You can find raspberry vinegar in some of the larger supermarkets and speciality food shops, or you can make your own using this recipe.

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