SAMSUNG CSCThis is one of the salads that’s made it onto our Christmas Day menu this year!  Every time I’ve taken this salad somewhere, I’ve left the recipe behind.  It’s always a winner and it’s light, nutritious and utterly yum and it makes a great alternative to a leafy green salad.  My friend Kitrina gave me this, recipe, she knows me well and knew she I’d love it.  She got it from the Revive Café Cookbook.  As usual, I can’t help myself: I’ve fiddled with it and given it a mini makeover….

Salad ingredients
4 large carrots – peeled and grated
¾ c slivered almonds (or finely chopped raw almonds)*
1/3 c roughly chopped coriander
¼ c finely chopped mint
¼ c chopped dates
½ tsp salt
1/3 c shredded coconut
Optional: 1 tlb dukkah (recipe here)

¼ c rice bran oil
1 tsp ground coriander
1 clove garlic, crushed
½ tsp ground cumin
½ tsp salt
2 tlb lemon juice
1 tlb runny honey (or honey melted in the microwave for 10 seconds to make it runny!)

  • Put all dressing ingredients together in a jug. Blitz well with a stick blender (TIP: A cocktail shaker works well, I did this camping once, it turned out fine!.. A jar is less exciting, but that’ll do the job too…)
  • Set aside a little bit  of the following ingredients (for garnish):  Mint, coriander, dates, dukkah and slivered almonds
  • Combine all salad ingredients in a big bowl, or on a large platter. Mix the dressing through (all of it).
  • Add reserved ingredients as a garnish. Done.