The best carrot salad

    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!

    3 people made this

    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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