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.


    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 

    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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    (2)

    Reviews in English (2)

    4

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

    by
    2

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

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