Seedy, Spicy Carrot Salad

Cooking time
Serves2 people
Seedy, Spicy Carrot Salad

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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  • 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.