Nov 152015
 
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Zesty Carrot and Parsley Salad

 

I will admit that I have been suffering from carrot envy lately. Trawling through Instagram, Foodgawker and Pinterest for food photos, I keep being met with cute images of rainbow-coloured carrots in shades of purple, red, yellow and white making my ordinary orange carrots seem dull and boring.

 

Living in Dubai, you can pretty much find anything you want to buy as long as you look hard enough, but I have never been able to get my hands on these jewel-coloured carrots. Until now. Yes, it is now possible to find these beauties in Dubai. I found them at Spinneys supermarket, but they may be available in other grocery stores as well. And not only are these carrots rainbow-coloured, but they are organic rainbow-coloured. Score!

 

Although you can eat these carrots raw or roasted, roasting them tends to dull their colour a bit. I love showing off the beautiful hues in this zesty raw carrot salad. And don’t worry if you can’t find rainbow-coloured carrots. I’ve also made this salad using only orange carrots and it’s just as delicious!

 

 

Share your thoughts: Is it easy for you to find rainbow-coloured carrots where you live?

 

Zesty Carrot and Parsley Salad

 

 

ZESTY CARROT and PARSLEY SALAD

(Serves 4-6 as a side dish)

 

Dressing Ingredients:

4 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

1 tsp Dijon mustard

1-2 plump garlic cloves (according to taste), peeled and grated on the fine side of a grater

1/2 tsp sea salt

 

Salad Ingredients:

500g carrots

4-5 Tbsp chopped flat-leaf parsley

3 Tbsp sunflower seeds or pumpkin seeds

 

Directions:

  1. Prepare your dressing by combining all the dressing ingredients in a jar with a lid. Shake well and set aside.
  2. Wash and dry your carrots and then peel one layer off them. You can cut the carrots in whichever shape you like. I like making carrot shavings by running my peeler over the length of the carrot to get long shavings. If you have a mandoline (which I don’t), you could also use that.
  3. Wash and dry your flat-leaf parsley, discard the stems, and roughly chop the leaves.
  4. In a large bowl, toss the carrots, parsley, dressing and sunflower/pumpkin seeds.
  5. Serve immediately, or refrigerate for upto 48 hours.

 

Share your thoughts: Is it easy for you to find rainbow-coloured carrots where you live?

 

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  6 Responses to “Recipe: Zesty Carrot and Parsley Salad”

  1. Ver nice idea! Did you know that eating yellow & orange toned fruits & veg gives the skin a healthy glow. Carrots will count. Flat leaf parsley is so full of iron! Great recipe!

    • Thanks a lot Needi! And thanks for the info about yellow and orange toned fruits and veggies giving your skin a healthy glow :-)

  2. That does look very colorful… hearing colorful carrots for the first time… love to explore more salads these days, will keep popping in… :)

    • Thanks Rafeeda! Apparently the first carrots were originally purple, and the orange carrots we know and eat today were actually cultivated much later by crossing a red carrot with a yellow carrot. I hope you will find other salad recipes on Total Salads which you also find interesting :-)

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