Simple carrot salad

Takes 20-25 minutes


Serves 6
Turn boiled carrots into an impressive side dish in minutes with this simple recipe.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal146
  • fat6g
  • saturates1g
  • carbs21g
  • sugars1g
  • fibre5g
  • protein2g
  • salt0.15g
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  • 1½ kg carrots, peeled



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 plump garlic clove, peeled
  • 2 tsp cumin seeds, toasted
  • 1 tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice of 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful raisins
  • small handful pine nuts, toasted
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bunch coriander, roughly chopped


  1. Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).

  2. While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.

  3. Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.

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Comments (6)

bowdenei's picture

When I first made this it didn't indicate how many carrots and it turned out fabulous. So I've a feeling I probably didnt use that amount as they now mention. So I hope it tastes as good. Or I may need to add more dressing to get the full flavours as before. But it def is a great recipe. And went down very very well with my guests. You have to try it!! I know a carrot salad doesn't sound appealing but it really is worth it

kiwitifosi's picture

This is a keeper. I sliced the carrots before steaming for nice, even cooking, and dropped the oil down to 2 tsp to cut a few calories and it was still delicious and improved even more with a day in the fridge.

jenidal's picture

simple, easy, low fat side dish - perfect for a summer buffet

sussexgirl's picture

Did this at the weekend as part of lunch for 20. Left out the garlic as several guests didn't like it. Everyone commented on how great it tasted. Definitely one to use again.

janiceconnell22's picture

I didn't have any coriander, raisins or pine nuts and it still tasted gorgeous!

magswoodcock's picture

i made this recipe several years ago when it first appeared in the good food magazine,it was wonderful.but i forgot to add it to my recipe book so have been searching for it ever since,needless to say i have now made a note of it.i would recomend it to anyone,its easy,quick and very tasty.

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