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!

    6 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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    Average global rating:

    Reviews in English (3)


    My family loves it and so do my friends  -  27 Sep 2009  (Review from Allrecipes AU | NZ)


    This is the best salad I've ever made. Thanks so much for sharing. Fabulous!  -  23 May 2011  (Review from Allrecipes AU | NZ)


    Family loved it! I left the cumin out though.  -  17 Feb 2018  (Review from Allrecipes AU | NZ)