My Mum used to make an amazing carrot and orange soup however as it’s not been soup weather of late I decided to combine the flavours in a salad. Quick and easy using just a few ingredients but still full of flavour. I like to serve this alongside roast chicken or a quinoa salad.
The recipe below states 3 carrots but 2 large ones would do. When I came to finalise the recipe and photograph it the carrots I had were a bit thin so I used 3. I added the cashews to give the salad a bit of crunch and introduce a new texture, if you don’t like cashews you can substitute use a different nut or some mixed seeds.
-3 medium carrots, topped & tailed & peeled
-1/4 cup of raw cashews
-juice of 1 orange
-2 Tbsp. extra virgin olive oil
-1/4 tsp. ground coriander
-salt & pepper to taste
How To Make
Put a non-stick frying pan over a medium heat and toast the cashews until golden brown. Keep a close eye on them and turn regularly as they go from golden brown to burnt very quickly!
Take the peeled carrots and using a vegetable peeler, peel into ribbons and place into a bowl.
Peel and remove any white pith from the oranges then segment them. Place the orange segments into the bowl with the carrot ribbons.
Next, place the dressing ingredients into a jar, screw on the top and shake well until combined. Alternatively, place all ingredients in a bowl and whisk well.
Add the cashews and the dressing to the carrots and oranges and toss gently.
This salad stores well in an airtight container for 2-3 days.