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.

Lynn Lewis

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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