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!
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
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Method Prep:15min › Cook:5min › Ready in:20min
Place carrots, parsley, coconut, hazelnuts and sultanas in a medium serving bowl.
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.