Carrot Salad Recipe

This simple but delicious dish is very versatile and, unlike most salads, defies the seasons.

Carrot Salad

Carrots have a long season and this salad works most times of the year. Strips of crunchy carrots and pistachios with a tangy dressing, this is a simple but beautiful salad that's great as a side dish. Use small young carrots when they are available but older carrots are still great here. I will nag you to go organic here though. Carrots are one of those vegetables where it really makes a difference, especially when you are eating them raw.


450g / 1 pound of carrots

60g / ½ cup pistachios

1 cup of cilantro / fresh coriander

2 tablespoons of olive oil

2 tablespoons of white wine vinegar

½ teaspoon of dijon mustard

½ teaspoon fine sea salt

Scrub the carrots and peel them if you need to. Cut them into strips. I like to cut long strips with a vegetable peeler or a mandolin slicer. I think it looks prettier and allows the vegetables to retain more crunch than grating. But you can cut them finely or shred them with a food processor if you want to. Put them in a bowl and set aside. Roughly chop the cilantro or fresh coriander and add to the bowl with the carrots.

Next make the dressing by whisking together the olive oil, vinegar, mustard and salt. Pour the dressing over the carrot and herb mixture and coat well. Scatter the nuts over the salad just before serving.

> > Carrot Salad Recipe

> > Carrot Salad Recipe

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