Carrot “noodle” salad

Carrot “noodle” salad

By
From
How to Cook Healthily
Serves
1 for lunch or 2 as a side
Photographer
Issy Croker

There certainly seems to be a real craze of late for vegetable noodles and things of that ilk. These aren’t anything new, though: I remember chowing down on spiralized sweet potato noodles back in the 1990s. Making vegetable noodles is a great way of bringing new textures into salads; we have all had chopped and sliced vegetables a million times, but getting creative with shape and texture makes things interesting again. In this recipe I have opted for a vegetable peeler to make flat noodles. If you have a spiralizer, then by all means use it for this.

Ingredients

Quantity Ingredient
2 large carrots
1 teaspoon olive oil
2 spring onions
1 teaspoon raisins
2 teaspoons sesame seeds
small bunch coriander, torn

For the dressing

Quantity Ingredient
1 teaspoon honey
1 clove garlic, finely chopped or crushed
1/2 teaspoon curry powder
1 teaspoon light soy sauce
4 teaspoons extra virgin olive oil

Method

  1. Using a swivel vegetable peeler, slice down the length of the carrots to give long, thin ribbons that resemble flat noodles. Place these in a bowl and drizzle over the olive oil. Toss well, then set aside for 10 minutes.
  2. Cut the spring onions (scallions) on the diagonal into long slices then add to the carrots with the raisins, sesame seeds and torn coriander (cilantro).
  3. Combine all the dressing ingredients and whisk well. Dress the salad and toss.

Note

  • Salads

    Good fats

    Perfect for lunch or as a side
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