Carrot Salad

Jenny Smith
Jenny Smith

Total: 15min

Yield: 1 large bowl

Dish: Salad

Cuisine: Summer Salad


  • 4-5 grated carrots (orange and/or purple)
  • 1 cup of roasted sesame seeds
  • 1 tbsp of cumin seeds
  • 1 swede, or white or stripy beetroot, peeled and grated
  • A handful of parsley (optional)
  • 6 tbsp peanut oil
  • juice from 1 lemon
  • 1 tsp dijon mustard
  • 1 tbsp honey


  1. Prepare vegetables
  2. Roast sesame seeds in a fry panby dry frying for 2-4 minutes, toss continuously
  3. Toss carrots, sesame seeds, beetroot or swede together
  4. Make dressing by whisking together ingredients until a smooth creamy sauce forms
  5. Dress the salad vegetables
  6. Sprinkle parsley and cumin seeds over top
  7. Done, serve immediately, or store in the fridge. It lasts well as the flavours absorb over 2-3 days, making it perfect for falafel wraps the next day!

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Keywords: Carrot Salad, Carrot, Salad