This carrot salad is super easy to make and simply delicious. The carrots are juicy and their sweetness is enhanced by the sultanas as well as the maple syrup in the dressing. The almonds add a toasted flavour while the parsley and lemon juice give it freshness and zing. And let’s not forget about the toasted fennel seeds whose aniseed flavour notes bring this salad to a whole new level.
As mentioned, the salad is very simple. You only need 15 minutes and 10 ingredients to make it. Plus, the salad stores well in the fridge, so you can easily make it ahead of time. It’s a great side salad that works seamlessly alongside a big spread or BBQ. However, you could also use it as part of a healthy nourish bowl or in a vegetable sandwich.
If you’re looking for more delicious salads, make sure to also check out these recipes:
- Quinoa and Pumpkin Salads
- 8-Ingredient Roasted Fennel Salad with Avocado and Orange
- Easy Potato Salad with Capers and Dill
I hope you enjoy making and eating this carrot salad. If you have any questions, check out the FAQ below or ask me in the comments. Oh, and don’t forget to tag me in your creations on Instagram. I love seeing them!
Quick Carrot Salad with Toasted Almonds and Sultanas
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- 500 g carrots
- 40 g sultanas
- 20 g almond flakes
- 1 tsp fennel seeds
- 10 g parsley leaves
- 1/2 lemon
- 10 g Dijon mustard
- 10 g maple syrup
- 20 g extra virgin olive oil
- salt to taste
- Peel and finely grate the carrots. Place the grated carrots into a salad bowl.
- Heat up a fry pan and lightly toast the almond flakes. This should take about 5 minutes.
- Add the fennel seeds to the fry pan about half way through and toast for 1-2 minutes.
- Add the toasted almond flakes, fennel seeds, sultanas and parsley leaves to the salad bowl. Mix everything until combined.
- For the dressing, mix the juice of 1/2 lemon, Dijon mustard, maple syrup and olive oil together in a small bowl. Add the dressing to the salad and mix everything together.
- Season the salad with salt to taste and enjoy!
Yes, you can make the salad ahead of time. However, I recommend adding the toasted almonds, fennel seeds and parsley just before serving.
The salad can be stored in an airtight container in the fridge for up to 3 days.
Absolutely. For example, hazelnuts and currants would go really well with this carrot salad instead of almonds and sultanas.
Absolutely. You can use a food processor to shred the carrots if you like. The reason I usually grate the carrots by hand is that I don’t enjoy cleaning the food processor…