RECIPES > SALADS & SIDES
PERSIAN CARROT SALAD
Love fresh and easy gluten-free salads? This colourful Persian carrot salad recipe is perfect alongside grilled meats.
SERVES: 8
Ingredients
-
Ginger, grated
1 tbsp
-
Red chillis, deseeded and finely chopped
2
-
Lemon juice
1 tsp
-
Orange juice
1 tsp
-
Oil
2 tbsp
For the dressing
-
Medium carrots
6
-
Pumpkin/pepita seeds
¼ cup
-
Craisins
¼ cup
-
Currants
¼ cup
-
Half bunch mint leaves, finely sliced (Slice and add the mint just prior to serving as it tends to turn black once sliced.)
For the salad
Method
STEP 1
In serving bowl, add the dressing ingredients and mix with fork to combine.
STEP 2
Next, grate the carrots straight onto the dressing, add the pumpkin/pepita seeds, craisins and currants and toss to coat.
STEP 3
Season with freshly ground black pepper and mix.
STEP 4
Finely slice the mint leaves and toss through just before serving.
NUTRIENT ANALYSIS
Based on 8 serves, per serve: Energy: 577kJ; Protein: 2.5g; Fat: 7.2g; Saturated fat: 1g; Carbohydrate: 13g (1 exchange); Sodium: 45mg
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