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.
📖 Recipe
Zingy Carrot & Orange Salad
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 3-4 medium carrots
- 3 Tbs Dijion mustard
- 1 teaspoon olive oil (plus extra if needed.)
- juice ½ orange
- ½ teaspoon turmeric
- pinch salt
Instructions
- 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.
Notes
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