Carrot and apple salad recipe
Serve this grated carrot and apple as a barbecue side, or any time you want to lighten up and brighten a meal. Leftovers keep well for a couple of days in the refrigerator. You can use a box grater if you don't have a food processor.
Ingredients
- 160 ml freshly-squeezed lemon juice (from about 4 lemons)
- 0.5 tsp fine-grain sea salt
- 2 tbsp dark brown sugar
- 3 tbsp extra-virgin olive oil
- 1 apple, quartered
- 8 –10 scrubbed carrots
- 120 g chopped spring onions (scallions), white and tender green parts
- 150 g toasted walnuts
- 5.6 fl oz freshly-squeezed lemon juice (from about 4 lemons)
- 0.5 tsp fine-grain sea salt
- 2 tbsp dark brown sugar
- 3 tbsp extra-virgin olive oil
- 1 apple, quartered
- 8 –10 scrubbed carrots
- 4.2 oz chopped spring onions (scallions), white and tender green parts
- 5.3 oz toasted walnuts
- 0.7 cup freshly-squeezed lemon juice (from about 4 lemons)
- 0.5 tsp fine-grain sea salt
- 2 tbsp dark brown sugar
- 3 tbsp extra-virgin olive oil
- 1 apple, quartered
- 8 –10 scrubbed carrots
- 4.2 oz chopped spring onions (scallions), white and tender green parts
- 5.3 oz toasted walnuts
Details
- Cuisine: American
- Recipe Type: Carrot
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- In a wide-mouth jar, add the lemon juice, salt, brown sugar and oil and whisk to combine.
- In a food processor using the grater attachment, grate the apple and carrots and combine them in a large bowl.
- Add most of the dressing and the spring onion. Taste and add the remaining dressing if you like.
- Stir in the walnuts just before serving.
This recipe is from Super Natural Simple by Heidi Swanson (Hardie Grant, £22). Photography ©Heidi Swanson.
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