Go crazy with carrots, we say! Peel them from top to tip to create crisp, colourful ribbons for tossing in salad.
Ingredients
- 3 peeled carrots, peeled into ribbons
- 2 large celery sticks, thinly sliced diagonally
- 2 spring onions (shallots), thinly sliced diagonally
- 1/3 cup fresh continental parsley leaves
- 45g (1/4 cup) blanched almonds, toasted, coarsely chopped
- 50g (1/4 cup) raisins
Citrus dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon orange juice
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Method
- Step 1To make the citrus dressing, combine the oil, orange juice, lemon juice, honey and mustard in a small bowl. Season. Whisk to combine.
- Step 2Place the carrot, celery, spring onion, parsley, almonds and raisins in a large bowl. Pour over citrus dressing. Toss to combine.
- Vegetarian
Nutrition
785 kj
Energy
11g
Fat Total
1g
Saturated Fat
5.5g
Fibre
4g
Protein
62mg
Sodium
12.3g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 as a side.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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