Carrot & Sultana Salad
Just like coleslaw, this salad is quite crunchy but creamy at the same time
Servings: 4
Cost: £4
Equipment
- Cheese grater
Ingredients
- 4 large carrots peeled and grated
- 75 g sultanas golden raisins
- 15 g chopped fresh parsley
- 20 g slivered almonds toasted
- 60 g plain yogurt or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Prepare the Carrots:
- Peel and grate the carrots using a box grater or a food processor. Place the grated carrots in a large mixing bowl.
Add Sultanas and Parsley:
- Add the sultanas and chopped parsley to the bowl with the grated carrots. Mix well.
Toast the Almonds:
- In a dry skillet, toast the slivered almonds over medium heat until they are golden brown and fragrant. Be sure to stir frequently to prevent burning. Once toasted, remove from heat and let them cool.
Make the Dressing:
- In a small bowl, whisk together the yogurt, mayonnaise, honey, and lemon juice until smooth. Season with salt and pepper to taste.
Combine Salad and Dressing:
- Pour the dressing over the carrot mixture. Toss well to combine, ensuring all the ingredients are evenly coated with the dressing.
Add Almonds:
- Just before serving, sprinkle the toasted slivered almonds over the top of the salad for added crunch.
Serve:
- Serve the salad chilled or at room temperature. It makes a great side dish for a variety of meals.
Notes
Very healthy and easy too make, it goes with most protine mains as a side dish along with, would you believe, kimchi.