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Rainbow Carrot Salad
Rainbow Carrot Salad
Cathy Kirkham
4
This Fresh colourful salad gets its signature crunch from rainbow carrots, and a unique taste balance from pumpkin seeds and a piquant vinaigarette.
Ingredients
Salad
- 450g multi coloured carrots (3-4 large)
- 12 sprigs fresh cilantro
- 1/4 cup roasted unsalted pumpkin seeds (from our bulk section)
- 1/4 cup crumbled feta
Orange Vinaigrette
- 1/4 tsp cumin seeds, toasted
- 2 tbsp orange juice
- Zest from 1/2 orange
- 1 1/2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp ground coriander
- 1/2 tsp honey
- Salt & Pepper
Directions
Using a vegetable peeler, slice carrots lengthwise into paper thin strips.
Place carrots & cilantro into bowl of ice water for 3 minutes. Drain & pat dry.
Combine ingredients for orange vinaigrette.
Combine all ingredients in a large bowl. Sprinkle with feta.
