This delicious plant based carrot salad is quick to make and is bursting with flavour. There’s no cooking involved, you just put all the ingredients into a bowl and mix them together. Just like that!
If you don’t like raisins or ginger you can leave them out, but I think they add wonderful flavours to the salad.
Did you know that carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. They’re also bursting with beta-carotene, this gives them their gorgeous orange colour.
Beta-carotene is an antioxidant (click here for more info on antioxidants) that helps to fight free radical damage in your body. It provides us with vitamin A which is great for our eye health, but it’s more than just vitamin A. Beta-carotene has the ability to penetrate the cell membrane and then it waits, ready to fight off any free radicals that dare to approach the cell. Amazing or what!
To read more about why beat- carotene foods are so good for us, check out my article here.
Remember to choose carrots that are firm, smooth, relatively straight and bright in colour. If you don’t use all the carrots you buy, store them in the coolest part of your fridge in a freezer bag with a sheet of kitchen roll/paper towel. This helps to reduce the amount of condensation that is able to form.
I hope you enjoy it as much as I do.
Let me know how you get on making it by leaving me a comment below.
If you like this plant based carrot salad, please share it with your friends and family. Thank you!
Plant-Based Carrot Salad
- Mixing bowl
- Pyrex roasting dish
- 450 g carrots washed, peeled if necessary then grated
- 1 large orange juiced
- 4 tablespoons mix of fresh herbs I used flat leaf parsley, rosemary, mint and coriander (finely chopped)
- 50 g raisins
- 50 g pine nuts roasted for about 10 mins in the oven
- 50 g grated fresh ginger
- Mix all the ingredients except the pine nuts together in a mixing bowl, then chill until you want to eat it. Add the pine nuts just before you serve.