The best carrot salad
20 min
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
3 people made this
Ingredients
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
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.
Tip:
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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