Description
This zesty carrot salad is a fresh, vibrant side dish made with crunchy carrot ribbons, toasted hazelnuts, and a tangy lemon-honey dressing. It’s light, colourful, and bursting with flavour — perfect for pairing with grilled meats, fish, or roasted vegetables any time of year.
Ingredients
400 g (14 oz) carrots
15 g (1 oz) fresh flat-leaf parsley, finely chopped
1 lemon, zest and juice
1 garlic clove, crushed
3 tbsp olive oil
1 tsp honey
50 g hazelnuts
Salt and freshly ground black pepper, to taste
Instructions
- Toast the hazelnuts in a small frying pan over low heat for about 5 minutes, stirring frequently, until golden and fragrant. Remove from the heat, let cool slightly, then chop roughly and set aside.
- In a large mixing bowl, whisk together the lemon zest and juice, crushed garlic, olive oil, honey, and a pinch of salt and pepper to make the dressing.
- Peel the carrots, then use a vegetable peeler to shave them into long ribbons.
- Add the carrot ribbons and chopped parsley to the bowl with the dressing, tossing well to coat evenly.
- Stir through most of the chopped hazelnuts, then transfer to a serving dish and sprinkle the remaining nuts on top.
- Serve immediately or chill until ready to serve.
Notes
Swap hazelnuts for almonds, walnuts, or pistachios for variation.
Add raisins, dried cranberries, or grated beetroot for extra colour and flavour.
For a vegan version, replace honey with maple syrup or agave nectar.
Sprinkle with crumbled feta or goat’s cheese for a creamy contrast.
Best served chilled or at room temperature — no reheating needed.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 190
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
