This is a lovely Carrot Salad recipe that is quick and easy to make, perfect as a side dish to any summer meal.

I love a fresh easy salad that is super quick to make, but really versatile, and this recipe is it! I like to add various bits and pieces to the basic carrots to add both different textures and flavours.

I tend to use store bought French dressing for this one, simply because it is something we always have in the cupboard and is so easy to use, but you can definitely make one from scratch and I will include the recipe for that down below.

The dressing I have used is a French dressing, a base of white wine vinegar and olive oil with infused garlic. This is zesty and tasty against the sweetness of the carrot, which is a great balance of flavours.

We are lucky to have carrots year round, so this salad can be made any time of they year.

All you will need is

Carrots
Sunflower Seeds
Pumpkin Seeds
Raisins or Sultanas
Coconut Flakes
Spring Onion
French Dressing
Parsley or Mint to Serve

Putting this recipe together is super simple and no fussy techniques. I just use a standard grater using the large holes for the carrots, but you can use a food processor attachment which creates prettier strands of carrot if you prefer but it still looks great.

The seeds, raisins and coconut provide a lovely contrast in textures and tastes but can be omitted or swapped for an ingredient you prefer. Just consider the salad as a whole to find complementary flavours.

I have used a store bought French dressing here today as we always have it on hand, but if you prefer you can make your own.

In a small jar simply add the following and shake well

1 teaspoon Dijon Mustard
2 Tablespoons of White Wine Vinegar
6 Tablespoons Extra Virgin Olive Oil
1/2 clove Garlic, crushed
1 teaspoon Parsley, finely sliced
a pinch of sugar

To make the recipe is lovely and simple, simply grate the carrots into a large bowl, add the seeds, raisins, coconut and spring onions, mix together then add the dressing and chill until ready to serve!

You can make this salad ahead of time if you wish, after an hour or two the flavours have blended together well.

If you are a fan of salads be sure to check out a range of my salads such as this lovely simple Greek Salad

Onto this lovely quick Carrot Salad recipe

Carrot Salad

Name: Carrot Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: New Zealand
Ingredients: 4-5 Large Carrots, Peeled, Grated; 1/3 Cup Sunflower Seeds, 40 grams; 1/3 Cup Pumpkin Seeds, 40 grams; 1/2 Cup Raisins or Sultanas, 65 grams; 1/4 Cup Coconut Flakes, 10 grams; 1 Spring Onion, finely sliced light green parts; 1/3 Cup French Dressing* 85 mls; Parsley or Mint as Garnish

Yield: 6-8

Prep Time: 15 minutes

Total Time: 15 minutes

Delicious simple Carrot Salad loaded with flavours and textures

Ingredients

4-5 Large Carrots, Peeled, Grated
1/3 Cup Sunflower Seeds, 40 grams
1/3 Cup Pumpkin Seeds, 40 grams
1/2 Cup Raisins or Sultanas, 65 grams
1/4 Cup Coconut Flakes, 10 grams
1 Spring Onion, finely sliced light green parts
1/3 Cup French Dressing* 85 mls
Parsley or Mint as Garnish

Instructions

Peel the carrots, and using the large-hole side of the grater, grate the carrots and place in a large bowl
Add to this the sunflower seeds, pumpkin seeds, raisins, coconut flakes, spring onions and mix gently to combine
Pour over the French dressing and stir to coat
Place in a serving dish and garnish with finely diced parsley or mint.
You can serve immediately or allow the flavours to infuse for a few hours before serving.
Store for up to 48 hours in an airtight container in the refrigerator.
Enjoy!

Notes

What sort of French Dressing have you used?

I have used the Countdown Own Brand French Dressing as we love this one, you can make your own.

How can I make French Dressing?

In a small jar simply add the following and shake well

1 teaspoon Dijon Mustard

2 Tablespoons of White Wine Vinegar

6 Tablespoons Extra Virgin Olive Oil

1/2 clove Garlic, crushed

1 teaspoon Parsley, finely sliced

a pinch of sugar

How long does Carrot Salad last?

If stored in the fridge, overnight is best, however it will keep for up to 48 hours if stored well. It may become slightly more watery over time.

It is so very easy! I hope you love this recipe as much as we do. Please let me know in the comments below if you make it.

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Happy Baking!

Anna