Bombay Carrot Salad
I have been making this salad for years. This easy to make, fresh and crunchy salad is tossed in a flavourful Indian dressing really hits the spot. Just place everything in a bowl and combine for a bright simple accompaniment and the best bit it can be made ahead of time. Toss shredded chicken through it to make a light lunch or dinner idea.
Serves 4
Effort: Easy
Prep: 15 mins
Gluten free
Ingredients
300g carrots (about 3-4 large carrots), grated or matchstick
1 tbsp lime zest
1 garlic clove, finely minced
1 tsp fresh ginger, finely minced - or ginger paste
1/3 cup sultanas
1/2 cup toasted cashews
3 spring onions, chopped small
60g spinach, roughly chopped
1/2 cup coriander, chopped
Dressing
1/4 cup olive oil
3 tbsp fresh lime juice
2 tbsp honey
1.5 tbsp curry paste - Burton’s curry paste
1/2 tsp salt
Pepper to taste
1/4 tsp cayenne - optional
Instructions
Place all the salad ingredients in a bowl and mix together.
In another bowl add the dressing ingredients and whisk to combine. Include the cayenne pepper if using.
Pour the dressing over the salad and toss well.
Hints & tips
Carrot - Save time and use store bought shredded or matchsticks carrots
Ginger - Tip - Keep a piece of fresh ginger in the freezer. I keep the skin on as it adds extra flavour and is suggested to have health benefits. Pull it out when needed and while still frozen grate what you need. Then, pop it back in the freezer for next time.
Ginger paste - I also keep ginger paste in the fridge. My favourite brand is Gourmet Garden Paste.
Cashew - Use silvered almonds if you prefer
Coriander - Use flat leaf parsley if you prefer
Portion size - Half or double this salad easily. To double this salad up for a gathering add 2 cups of cooked quinoa or cous cous and triple the salad dressing.
Storage - This salad will keep in the fridge for 3 days. Not suitable for freezing
