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.
2 tablespoons sesame seeds
220g grated carrots
1 Granny Smith apple, cored and grated or shredded
30g chopped fresh parsley
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
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Method Prep:15min › Cook:5min › Ready in:20min
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.
Mix carrots, apple, toasted sesame seeds and parsley together in a bowl.
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.