Wednesday, 3 February 2016

Carrot and Apple Salad

Somehow we ended up with a couple of kilograms of carrots and apples hanging around the fridge, and I remembered this classic salad combination. It's fast, fresh, crunchy, and it even keeps for a week in the fridge. I also like it in a sandwich, particularly with blue cheese, although I imagine cheddar would work well, too.


  • 2-3 tbsp sesame seeds
  • 4 carrots
  • 1-2 sharp apples
  • a handful of raisins
  • juice of half a lemon
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 clove garlic
  • 1 teaspoon salt
  • 2 tbsp olive oil

Dry-fry the sesame seeds until they are golden and fragrant. Shred the carrots using a tower grater. You can shred the apple too, but I prefer it finely diced or julienned, and find the salad is less soggy that way. Combine the lemon juice, vinegar, sugar, salt and olive oil, and crush in the garlic clove, then whisk together until emulsified. Toss the carrots, apples, raisins, sesame seeds and dressing together; serve cold or at room temperature.

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