Super-crunchy carrot salad

Cooking Salads Super-crunchy carrot salad

Go crazy with carrots, we say! Peel them from top to tip to create crisp, colourful ribbons for tossing in salad.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. To make the citrus dressing, combine the oil, orange juice, lemon juice, honey and mustard in a small bowl. Season. Whisk to combine.
  2. Place the carrot, celery, spring onion, parsley, almonds and raisins in a large bowl. Pour over citrus dressing. Toss to combine.

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3 peeled carrots, peeled into ribbons
2 large celery sticks, thinly sliced diagonally
2 spring onions , thinly sliced diagonally
1/3 cup fresh continental parsley leaves
45g blanched almonds, toasted, coarsely chopped
50g raisins
1 tbsp extra virgin olive oil
1 tbsp orange juice
2 tsp lemon juice
1 tsp honey
1 tsp Dijon mustard

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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