This salad is great alone, with other salads, at a barbecue as an alternative to boring coleslaw, and to make lunch look like more than sandwiches. It’s spicy, tangy, sweet and savoury. All good things. It takes 5 minutes to make.
4 large carrots
2 spring onions
2 tbsp raisins
1 chilli (I used scotch bonnet)
2tbsp almonds (whole or slivered)
1-2tbsp sesame seeds
1 lime (juice only)
1tbsp soy sauce
1tbsp sesame oil
1 tbsp maple syrup
Salt to taste
- Prepare the carrots by peeling them and shredding them by either using a spiralizer, a veg shredder, a setting which shreds (not grates!) veg on your food processor, or by doing long one-directional movements on a grater. I advise that you do it grate this. It will ruin the texture and make for a wet and too soft salad if you do.
- Finely slice the spring onion (white and green) and add to the shredded carrot.
- Dice the chilli as finely as you can and add that.
- Add the nuts and seeds. If you can be bothered, toast them in a dry pan before you add them, the taste is better that way. Add the raisins.
- Add the dressing ingredients: lime juice, maple syrup, soy sauce, sesame oil and salt.
- Adjust the dressing ingredients until you like the way it tastes.