Carrot salad

    Carrot salad


    2 people made this

    About this recipe: Toasted coconut, fresh parsley, hazelnuts and sultanas add a delightful flavour and texture to this vegetable salad. It's a nice change from the typical green salad at picnics.

    Serves: 4 

    • 4 medium carrots (about 500 g) peeled, cut into matchsticks
    • 3⁄4 cup (60 g) parsley leaves
    • 4 tablespoons shredded coconut, toasted
    • 3 tablespoons hazelnuts, toasted, chopped
    • 3 tablespoons sultanas
    • 3 tablespoons (45ml) olive oil
    • 2 tablespoons (30ml) orange juice
    • 1 teaspoon ground cumin, toasted

    Prep:15min  ›  Ready in:15min 

    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.

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