Seedy, Spicy Carrot Salad

Cooking time
Serves2 people

If you’re craving fresh, clean healthy flavours, crave no more. This salad’s got it all. This salad’s got it all. Grated carrot in a sweet, punchy, lively Asian citrus dressing. It’s a winner, and works great with beetroot instead of carrots, too.

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layout 1 comment


  • 4 carrots, coarsely grated
  • A thumb of fresh ginger, finely grated
  • 1 red chilli, deseeded and finely chopped or a pinch of chilli powder (more or less, to taste)
  • 1 garlic clove, finely chopped
  • 1 lemon or 2 limes, juice and zest
  • A glug of olive oil
  • A pinch of sea salt
  • A drizzle of honey
  • A large handful of sunflower and/or pumpkin seeds, toasted
  • A large handful of fresh coriander
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1. Mix the carrots, ginger, chilli, garlic and lemon or lime. Drizzle in a glug of olive oil and a pinch of salt. Toss.
2. Let the flavours mingle for at least 15 mins, or up to overnight.
3. Taste. Add a drop of honey to soften the heat, if needed. Finish with toasted seeds and herbs. Gently mix and serve.
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I love this carrot salad, it is totally delicious, and it is brilliant as a spicy starter, but also as a small salad with poppadoms.