Oriental Carrot Salad
Looking for a fresh and nutritious salad? Try my Oriental Carrot Salad recipe! This recipe is quick to prepare and makes a perfect starter, light meal or side dish for your summer barbecues. This salad is also a great lunch to go idea!
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Grate your carrots in no time!
I love grated carrots! It is a dish that reminds me of my childhood. However, for years I almost never made them because I didn’t have the tools to grate my carrots quickly.
When I started working with my kitchenware partner, Triangle, I discovered the julienne cutter, a tool that allows me to quickly grate my carrots. This is basically a peeler with teeth, small, handy and dish washer safe (even if I prefer washing it by hand).
The julienne cutter is also the tool I used to prepare my Courgette Pancake with Mozzarella.
A nutritious carrot salad!
What I particularly like about this Oriental Carrot Salad recipe is that it is healthy, low in calories but nutritious at the same time.
Chickpeas provide vegetable protein and are also a source of fiber. They also help with the feeling of satiety. Almonds are also very nutritious and contain “good fats” called omega 9. They also bring a feeling of satiety.
And finally, carrots, especially when eaten raw, are a source of beta-carotene which has amazing antioxidant properties. Carrots also contain other vitamins such as vitamin C, B and K.
Recipe for Oriental Carrot Salad
For 3 servings you need the following ingredients.
Ingredients
- 3 carrots
- 1 can of chickpeas
- 1 red onion
- 1 handful of roasted almonds
- 6 sprigs of dill
- 6 stems of flat parsley
- 6 sprigs of mint
- Feta cheese (optional)
For the dressing
- 80 ml olive oil
- 1 lemon
- 1 tablespoon of Dijon mustard
- Honey (optional)
- Salt and pepper
Preparation
Peel and grate the carrots.
To grate my carrots quickly, I use my Triangle julienne cutter. A tool that I highly recommend to you!
Chop the red onion finely. Drain the chickpeas. Finely chop the parsley, mint leaves and dill. Coarsely chop the roasted almonds.
Prepare the dressing by mixing the olive oil, Dijon mustard and lemon juice. Add salt and pepper. Check the seasoning and add a little honey if too sour.
In a bowl, mix the chickpeas, carrots, red onion, parsley, mint, dill and roasted almonds. Pour in the dressing and mix well.
Serve this salad with a little crumbled feta cheese.
Pictures
Find the steps of the recipe in pictures!
Frequently Asked Questions
How long does this recipe keep?
This salad can be kept for 24 hours in the refrigerator.
Can I make this recipe ahead of time?
Yes, you can! This salad can be prepared several hours in advance.
This is an ideal recipe for a lunch to go meal. In this case, prepare the sauce in a separate container and pour it in when you are ready to eat.
Can I freeze this recipe?
No, I do not recommend freezing this Oriental Carrot Salad.
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Oriental Carrot Salad
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Equipment
- Julienne cutter
Ingredients
- 3 carrots
- 1 can of chickpeas
- 1 red onion
- 1 handful of roasted almonds
- 6 sprigs of dill
- 6 stems of flat parsley
- 6 sprigs of mint
- Feta cheese optional
For the dressing
- 80 ml olive oil
- 1 lemon
- 1 tablespoon of Dijon mustard
- Honey optional
- Salt and pepper
Instructions
- Peel and grate the carrots.
- Chop the red onion finely. Drain the chickpeas. Finely chop the parsley, mint leaves and dill. Coarsely chop the roasted almonds.
- Prepare the dressing by mixing the olive oil, Dijon mustard and lemon juice. Add salt and pepper. Check the seasoning and add a little honey if too sour.
- In a bowl, mix the chickpeas, carrots, red onion, parsley, mint, dill and roasted almonds. Pour in the dressing and mix well.
- Serve this salad with a little crumbled feta cheese.
