Carrot and almond salad

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

    1 person made this

    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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