Raw Carrot Salad 🥕

You may have already heard me talk about carrots as being one of the most versatile vegetables. They have always been my first choice to snack on. I love their crunchiness and taste, and the fact that they are always ready to go (or bite into).

I am pleased to be adding this colourful, tasty, easy, raw carrot salad to our dinner table now too👌🏻

Ingredients

1/2 kg (approx 4 medium) peeled carrots, grated or julienned

2-3 spring onions, chopped

3 tablespoons flat leaf parsley, chopped finely

Dressing

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon honey

1 teaspoon dijon mustard

1/2 teaspoon ground cumin

1/4 teaspoon salt

Optional

Radishes sliced 

1 can chickpeas, rinsed and drained, or 1.5 cups cooked chickpeas

Feta

Currants

Roasted pepitas

Method

In a large bowl, combine the dijon mustard, lemon juice, honey, extra virgin olive oil, salt and pepper. Add the carrots, chopped parsley and spring onions, and mix really well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. For best favour, allow to marinate for at least 20 mins before serving. 

Enjoy!