Grated Carrot Salad

This quick and easy grated carrot salad is fresh, crisp, and makes a delicious side dish at picnics, BBQs, with sandwiches – whatever you like. The carrot salad will keep for a few days in the fridge, which makes it a great recipe for meal planning.

Substitute:

  • No carrots? Use courgette or beetroot. 
  • No parsley? Try with coriander or chives. You could even use salad leaves or lettuce instead.
  • No lemon juice? Use lime, apple cider vinegar or red wine vinegar. 
  • No Dijon mustard? Swap for whole grain mustard. 
  • No cumin? Try with ground coriander, a little turmeric, or make it without any spices.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 3

Ingredients:

400 g Carrots

½ a bunch of Parsley

3 tbsp Olive oil

2 tbsp Lemon juice

1 tbsp Dijon mustard

½ tsp Ground cumin

Salt & pepper

Recipe:

  1. Wash the carrots under cold water, pat dry and grate with the skin on. Roughly chop the parsley, stems and all.
  2. Mix both together in a large bowl and set aside.
  3. Make the vinaigrette by whisking the olive oil, lemon juice, Dijon mustard, and cumin in a small bowl.
  4. Pour the vinaigrette over the carrots and parsley and stir until combined and evenly coated. Taste and add salt and pepper to taste.
  5. Keep in the fridge until ready to serve to allow the flavours to develop. Toss again before serving. Enjoy!
Grated Carrot Salad in a bowl.

How to store

How to store: Store your carrot salad in the fridge for up to 3 days. Cover the bowl, and toss again before serving. 

Leftovers

Leftovers: Make savoury carrot muffins with your leftovers. Squeeze the juice out and place 200g of the carrot salad in a bowl with 1 egg, 200g flour, 1 tsp of baking powder and a little milk. Mix until you have a thick batter, then spoon the mixture in a greased muffin tin and bake at 180 C/160 fan/gas mark 4 for 20-25 minutes.  Make a big mixed salad by adding any other veg leftovers to your carrot salad.

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