Indian-spiced carrot salad recipe
This colourful salad is the ideal barbecue side and combines grated carrot with sultanas, almonds and toasted sesame seeds.
See method- Serves 4
- 20 mins, plus soaking
- 234 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 30g (11⁄4oz) sultanas
- 4 carrots, peeled and coarsely grated
- 2tsp cumin seeds
- 1tbsp sesame seeds
- 3tbsp hazelnut or olive oil
- 1tbsp sherry vinegar
- lemon juice
- 50g (2oz) blanched toasted almonds, roughly chopped
- small handful parsley or coriander
Each serving contains
- Energy
- 970kJ 234.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 15g
of the Reference intake
Carbohydrate 15.7gProtein 4.2gFibre 5.8g
Method
- Put the sultanas in a small bowl and cover with boiling water. Soak for 20 minutes or until nicely plumped.
- Meanwhile, toast the cumin seeds and sesame seeds in a dry frying pan for 1-2 minutes until golden. Leave to cool slightly, then put in a serving bowl with the grated carrots. Add the remaining ingredients and toss to combine.
- Season well, then cover and leave at room temperature for 30 minutes to allow the flavours to mingle, before serving.
- See more Salad recipes
