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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.
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
- 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.
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.
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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