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Carrot Coriander & Almond Salad

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Ingredients
  Carrots 2 Large
  Flaked almonds 2 Tablespoon, toasted
  Coriander 2 Tablespoon, finely chopped
  Vinegar 2 Teaspoon (Chardonnay / White Wine)
  Olive oil 2 Tablespoon
  Extra virgin olive oil 2 Tablespoon
Directions

Top, tail and peel the carrots.
Using a vegetable peeler, peel the carrots into long thin strips.
Roll up the strips then slice into thin strips to form a carrot 'spaghetti'.
Toss in a bow with the almonds and coriander.
Can be made up to a day ahead and chilled.
Whisk together vinegar and oils, season, then pour over the salad.
Season with salt and pepper and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes

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4.175
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 789 Calories from Fat 679

% Daily Value*

Total Fat 76 g117.2%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 114.3 mg4.8%

Total Carbohydrates 21 g6.9%

Dietary Fiber 8.4 g33.6%

Sugars 8.6 g

Protein 9 g17.2%

Vitamin A 521.6% Vitamin C 27.7%

Calcium 14.8% Iron 13.8%

*Based on a 2000 Calorie diet

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Carrot Coriander & Almond Salad Recipe