The best carrot salad

The best carrot salad


2 people made this

About this recipe: Toasted coconut, hazelnuts and sultanas pair so well with carrots in this easy salad. The orange and cumin dressing will have you coming back for more!

Lynn Lewis

Serves: 4 

  • 4 medium carrots (about 500g), peeled and cut into matchsticks
  • 60g parsley leaves, chopped
  • 4 tablespoons shredded coconut, toasted
  • 3 tablespoons hazelnuts, toasted, chopped
  • 3 tablespoons sultanas or raisins
  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 teaspoon ground cumin

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Place carrots, parsley, coconut, hazelnuts and sultanas in a medium serving bowl.
  2. Combine oil, juice and cumin and stir into salad. Divide salad among individual serving bowls.


Most nuts benefit from toasting before being used in a recipe. The process brings out the flavour. Scatter the hazelnuts onto a high-sided baking tray and roast until browned in a hot oven, about 5 minutes, checking regularly that they aren't burning.

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