Carrot salad

Ribbons of carrot with fresh herbs and lemon juice make up this tasty side dish. 

Carrot salad


3 carrots, peeled into ribbons
1 Tbsp lemon juice
1 Tbsp oil
½ cup chopped herbs (fennel, dill, parsley, coriander)


Place carrots into a bowl.
Mix lemon juice, oil and herbs together.
Add to carrots and toss.
Cover and leave in refrigerator for flavours to develop.

• Use grated beetroot in place of half of the peeled carrots.
• Add ½ tsp ground cumin or ground ginger in place of the herbs.

Serve with Pan fried chicken pieces

Nutrition Information Panel

Per 100g 100g
Energy 255kj
Protein 0.7g
Total fat 3.2g
- saturated fat 0.2g
Carbohydrates 5.9g
- sugars 5.6g
Fibre 3.2g
Sodium 45mg

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