03 Dec Zingy Carrot, Orange & Turmeric Salad
I make a batch of this zingy and easy salad pretty much every week during winter. It uses up the ever present carrots that come in the organic veg box that I have delivered once a week, but better than that, it’s delicious!
What I love too about this salad , is that it keeps brilliantly for a few days, ready to add to sandwiches, pop into a lunch box, or to serve alongside a main such as a pasta dish, or even with a delicious roast (veggie!- obvs). I’m known to eat it standing up straight from the bowl in the fridge.
It’s THAT good!
It’s also the most wonderful deep & bright orange, which I find brightens up my mood upon seeing it, which, let’s face it, at this grim time of year is a total bonus. The zingyness of the mustard & citrus is also a welcome change to the rich foods that seem to dominate Wintery months.
Oh, and I add turmeric into the dressing too. I’m a big fan of the earthy note that turmeric brings to any dish, but here it mostly lends a subtle background flavour & adds to the general shaft of sunshine that this salad brings to the kitchen.
A zingy vegan carrot salad that's full of zesty flavour & is perfect for adding to sandwiches, as a side dish or even for eating as you stand at the fridge.
- 3-4 medium carrots
- 3 Tbs Dijion mustard
- 1 tsp olive oil plus extra if needed.
- juice 1/2 orange
- 1/2 tsp turmeric
- pinch salt
Grate the carrots using a box grater or the grater attachment of your food processor.
Mix all the other ingredients together until properly combined. Taste and add more juice, salt or mustard to taste.
Mix the carrot & dressing together really well, adding a little extra olive oil or orange juice if needed.
I often make this with lemon juice too, but add a little sweetener such as maple syrup to soften the flavours.