Zingy carrot salad
Serves: 8
Prep time: 25 minsTotal time: 
Photographed by Martin Poole
Zingy carrot salad
Serves: 8
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
198Kcal
Fat
12gr
Saturates
2gr
Carbs
19gr
Sugars
16gr
Fibre
5gr
Protein
4gr
Salt
0.1gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 1kg carrots
- 50g root ginger
- 1 large red chilli (not bird eye), deseeded and finely chopped
- 75g raisins
- 1 x 100g pack mixed seeds (try a mixture of pumpkin, sunflower, golden linseed and sesame)
- 1 large bunch of spring onions, trimmed and sliced
- 2 x 31g packs coriander, leaves only, coarsely chopped
- 2 tbsp lime juice (about 2 limes)
- 4 tbsp extra-virgin olive oil
- lime wedges, to serve
Step by step
Get ahead
You can have all the ingredients for this salad weighed out and prepared but it's better to mix everything just before you serve it, so it stays nice and crunchy.
- Peel and coarsely grate the carrots and ginger and put into a large bowl. Add the rest of the ingredients and a little salt to taste and toss well. Serve with lime wedges.
