This festive-looking, crunchy carrot salad can easily be made ahead of time with the help of a food processor. Any leftovers are lovely in sandwiches.
Carrots are a good source of carotenoids—important antioxidants that can help protect your eyes and brain.
Preparation time: 15 minutes
Cooking time: 4 minutes
Serves: 5
Ingredients
Dressing
- zest of 1 lemon
- 1 tablespoon lemon juice
- 3 tablespoons orange juice
- 2 tablespoons extra virgin olive oil
- 1 small knob (about 2-centimetres) fresh ginger, grated
- 1 teaspoon ground cumin
- ¼ teaspoon salt
Salad
- 600 g (about 4 medium) carrots, peeled (unless organic)
- 1 bunch fresh coriander
- ¼ cup flaked almonds
Method
- Place dressing ingredients into a small glass jar and shake vigorously until blended. Set aside.
- Dry toast flaked almonds in a pan for a few minutes until golden. Set aside.
- Grate carrots in a food processor using coarse grater blade and transfer to a bowl.
- Finely chop ⅔ of coriander, starting from the stem end. Add to grated carrots, together with dressing, and toss well to disperse ingredients. Tip: use a clean hand, if required.
- Transfer to a serving platter. Pick remaining coriander leaves off stems and sprinkle them, with nuts, over carrot salad. Drizzle with additional extra virgin olive oil, if desired, and serve. The flavour of this salad improves with storage. You can refrigerate it for several days. Salad is unsuitable for freezing.
Tips
- You can also use pine nuts or slivered pistachios. But don’t toast pistachios or they will lose their colour.
- Swap coriander with other fresh herbs like mint.
Other recipes you may be interested in:
Extract from Food as Medicine: Cooking to Prevent and Treat Diabetes by Dr Sue Radd.
Moroccan orange and carrot salad with almonds
