Saturday, 1 December 2012

rainbow carrot salad

I wanted to share a really quick recipe today. This is something I made a little while ago and I have been making again and again ever since. So what is special bout this very simple salad? Well have you been feeling like you have been over doing it with the festive season food already? maybe you want something light and delicious for dinner that will make you feel better for eating it? Meet my go to salad. It is super quick (thanks to my food processor) and super tasty even though it has very few ingredients. By allowing the carrots to pickle slightly, it makes them easier to digest and gives the salad a pleasant tang. This salad would make great summer BBQ food as well. Although a bowl of this salad makes a lovely light dinner it also went really well with some of my smokey vegan sausages when you feel like something a bit more substantial. 

Rainbow Carrot Salad (serves 4 as a side or 2 as a main)

8 small carrots (I used purple, while, yellow and orange but you can use whatever you can get your hands on)
1/4 cup sultanas
1/4 cup pumpkin seeds
3 spring onions diced finely
3 tbsp olive oil
2 tbsp apple cider vinegar 

Put all the carrots through the food processor or grate with a hand grater. Place in a bowl and add the oil and vinegar. Leave the rest for 10 mins to pickle slightly. Throw in the sultanas, seeds and spring onions and serve. That easy! Will keep for a few days in the fridge. 

Notes: you can also make this salad with beetroot or a mix of the two. Feel free to add extra nuts, seeds or even chickpeas.

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