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Indian-spiced carrot salad recipe

Indian-spiced carrot salad recipe

35 ratings

This colourful salad is the ideal barbecue side and combines grated carrot with sultanas, almonds and toasted sesame seeds. See method

  • Serves 4
  • 20 mins, plus soaking
  • 234 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    2g 11%
  • Sugars

    15g 16%
  • Salt

    0.1g 1%

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


  1. Put the sultanas in a small bowl and cover with boiling water. Soak for 20 minutes or until nicely plumped.
  2. 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.
  3. Season well, then cover and leave at room temperature for 30 minutes to allow the flavours to mingle, before serving.

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