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Raw Carrot Salad ๐Ÿฅ•-Fresh Connection

Raw Carrot Salad ๐Ÿฅ•

You may have already heard me talk about carrots as being one of the most versatile vegetables. They have always been my first choice to snack on. I love their crunchiness and taste, and the fact that they are always ready to go (or bite into).

Iย am pleased to be adding this colourful, tasty, easy, raw carrot salad to our dinner table now too๐Ÿ‘Œ๐Ÿป


1/2 kg (approx 4 medium) peeled carrots, grated or julienned

2-3 spring onions, chopped

3 tablespoons flat leaf parsley, chopped finely


3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon honey

1 teaspoon dijon mustard

1/2 teaspoon ground cumin

1/4 teaspoon salt


Radishes slicedย 

1 can chickpeas, rinsed and drained, or 1.5 cups cooked chickpeas



Roasted pepitas


In aย largeย bowl, combine the dijon mustard, lemon juice, honey, extra virgin olive oil, salt and pepper. Add the carrots, chopped parsley and spring onions, and mix reallyย well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. For best favour, allow to marinate for at least 20 mins before serving.ย 


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