Carrot salad

Carrot salad

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  • 6
  • Easy
  • 15 minutes, plus 1 hour's chilling time
  • Cavalli Cremello 2016


  • 8 large carrots
  • 3⁄4 T fresh ginger, crushed
  • 2 lemons, juiced (about 4 T juice)
  • 1⁄2 T garlic, crushed
  • 4 T olive oil
  • 1⁄2 t ground coriander
  • 1⁄2 t ground cumin
  • 1⁄2 t cayenne pepper
  • salt, to taste
  • 20 g fresh mint, roughly chopped
  • 90 g sesame seeds, toasted
  • 100 g honey-glazed cashews (optional)

Cooking Instructions

Grate 5 carrots and shave the remaining 3 into ribbons using a vegetable peeler. Add the ginger
to the carrots, mix well, cover and chill for an hour or so if you have the luxury of time to allow the flavours to get acquainted.

Place the lemon juice, garlic, olive oil, coriander, cumin, cayenne pepper and salt in a jar. Shake to combine.

Add the mint to the carrots and ginger. Add the dressing and mix well. Add the sesame seeds (and some honey-glazed cashew nuts if you’re feeling flush) shortly before serving. Serve at room temperature.

Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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