Carrot Salad

Carrot Salad


10 people made this

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 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

Preparation: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.

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 (2)


My family loves it and so do my friends - 27 Sep 2009


This is the best salad I've ever made. Thanks so much for sharing. Fabulous! - 23 May 2011

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