Carrot Salad
(2)
15 minutes
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
12 people made this
Ingredients
Serves: 4
- 4 medium carrots (about 500g) peeled and cut into matchsticks
- 3⁄4 cup (60g) Italian parsley leaves
- 4 tablespoons shredded coconut, toasted
- 3 tablespoons hazelnuts, toasted, chopped
- 3 tablespoons sultanas
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 teaspoon ground cumin, toasted
Directions
Preparation:15min ›
Ready in:15min
- 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.
cook's tip
Most nuts benefit from toasting before being used in a recipe. The process brings out the flavour and reduces any bitter taste. Toast nuts just before you need to use them.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
4
My family loves it and so do my friends - 27 Sep 2009
2
This is the best salad I've ever made. Thanks so much for sharing. Fabulous! - 23 May 2011
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