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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.
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
- Place carrots, parsley, coconut, hazelnuts and sultanas in a medium serving bowl.
- Combine oil, juice and cumin and stir into salad. Divide salad among individual serving bowls.
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