This 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)
Dressing
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.
