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
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Grate the carrots using a box grater or the grater attachment of your food processor.
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Mix all the other ingredients together until properly combined. Taste and add more juice, salt or mustard to taste.
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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.
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