Apple, carrot and sesame seed salad

    Apple, carrot and sesame seed salad

    (24)
    8saves
    20min


    2 people made this

    About this recipe: This salad is a delightful addition to your office lunch rotation. It's also a very nice side dish for pork chops or gammon.

    Ingredients
    Serves: 6 

    • 2 tablespoons sesame seeds
    • 220g grated carrots
    • 1 Granny Smith apple, cored and grated or shredded
    • 30g chopped fresh parsley
    • Dressing
    • 4 tablespoons lemon juice
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon sugar
    • 1 clove garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons safflower oil

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

    1. Heat a frying pan over medium heat; pour sesame seeds into the hot pan. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
    2. Mix carrots, apple, toasted sesame seeds and parsley together in a bowl.
    3. Whisk lemon juice, vinegar, sugar, garlic, salt and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (24)

    by
    6

    I didn't have fresh parsley, so I used about 1 T of fresh chopped cilantro. I also used olive oil. Other than those two substitutions, I followed the recipe. My husband and I thought the salad was delicious. It is good with or without the sesame seeds. I tasted the salad before I added them, and I think I liked it better. My husband likes it with them--it adds an Asian zing--so you can't go wrong either way. I will be making this salad often.  -  27 Sep 2013  (Review from Allrecipes US | Canada)

    by
    6

    When eating pepper and garlic in an apple salad, this takes some getting used to! I liked this because it was not sweet, and the tang of the lemon and vinegar came out! I didn't have parsley, so used a bit of green pepper for an accent color. When pumpkins are in season, this will be wonderful to replace the carrots with pumpkin! This is a great recipe! Thanks!  -  29 Jun 2013  (Review from Allrecipes US | Canada)

    by
    4

    Yummy & tangy. A great side dish. The only change that I made was that I did not have any safflower oil handy; used olive oil instead.  -  22 Mar 2014  (Review from Allrecipes US | Canada)

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