Indian-spiced carrot salad recipe

11 ratingsRate
  • Serves 4
  • 20 mins, plus soaking
  • 234 calories / serving
  • Healthy
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Indian spiced carrot salad (h)

Put the sultanas in a small bowl and cover with boiling water. Soak for 20 minutes or until nicely plumped.

Meanwhile, toast the cumin seeds and sesame seeds in a dry frying pan for 1-2 minutes until golden. Leave to cool slightly, then put in a serving bowl with the grated carrots. Add the remaining ingredients and toss to combine.

Season well, then cover and leave at room temperature for 30 minutes to allow the flavours to mingle, before serving.

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  • Ingredients

  • 30g (11⁄4oz) sultanas
  • 4 carrots, peeled and coarsely grated
  • 2tsp cumin seeds
  • 1tbsp sesame seeds
  • 3tbsp hazelnut or olive oil
  • 1tbsp sherry vinegar
  • lemon juice
  • 50g (2oz) blanched toasted almonds, roughly chopped
  • small handful parsley or coriander
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  • Energy 970kj 234kcal 12%
  • Fat 17.5g 25%
  • Saturates 2.1g 11%
  • Sugars 14.8g 16%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 15.7g Protein 4.2g Fibre 5.8g

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