Carrot and ginger salad

    30 minutes

    A simple salad with a lemon-orange-ginger dressing is an excellent accompaniment to grilled fish.

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    Serves: 4 

    • 1 cup (155g) sultanas
    • 400g young carrots
    • Salt
    • ½ teaspoon honey or sugar
    • ½ cup chopped peanuts, pecans or walnuts
    • For the dressing
    • 5cm piece fresh root ginger
    • 1 lemon
    • 1 orange
    • 1 cup sour cream or natural yoghurt

    Preparation:30min  ›  Ready in:30min 

    1. Put a little water into a kettle and put on to boil. Tip the sultanas into a small bowl, then cover with the boiling water and put aside.
    2. To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl. Finely grate half the rind from the lemon and the orange into the bowl. Squeeze the juice from half of each of them and add to the ginger in the mixing bowl.
    3. Stir in the sour cream or yoghurt until well blended and put the dressing aside.
    4. Peel the carrots and grate into a serving bowl, then drain the sultanas and add to the carrots.
    5. Stir the dressing into the carrot and sultana mixture, then season with salt and add the honey or sugar. Finally, stir in the chopped peanuts, pecans or walnuts and serve immediately.


    good source of vitamins A, B group and E.

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