This Mint & Carrot Salad is packed full of flavour and can be adjusted to your perfect liking by adding the dressing in increments and taste testing as you go. Simply add half the dressing, test and adjust to your preference.

Why not grow your own mint, then you can pick it any time you want to make this salad. You’ll find mint is a really easy herb to grow, as long as you keep it out of the hot sun and give it plenty of water. Mint is a plant that will take over your garden if given the chance, so make sure it’s contained in a pot or garden bed and you will have a continual supply all summer long.

Salad Ingredients

In a bowl mix together the following:

  • 4 x large carrots, grated (A food processor works the best, however a grater will do the trick)
  • 1 x large handful of mint leaves, roughly chopped
  • 1 x small handful of coriander leaves, roughly chopped
  • 1 cup of tamari coated almonds, roughly chopped (you can purchase at a supermarket)
  • 1/2 cup of currants

Dressing

In a bowl mix together the following:

  • 1 x chilli de-seeded and, chopped finely (Long red for milder flavour, short red for hot)
  • 1 x teaspoon of ginger, finely grated
  • 1-2 x tablespoon of freshly squeezed lemon juice
  • 1 x tablespoon of apple cider vinegar
  • 1 x teaspoon of ground sumac (you can purchase at a supermarket)
  • 4 x tablespoons of olive oil (good quality extra virgin)
  • seasoning (salt & pepper)

Mix together, adding the dressing in increments to reach your perfect flavour. This salad can be served alongside steak or chicken, is great for a BBQ, and even better eaten on its own. Its an awesome packed lunch the next day with sliced steak on top, that’s if it lasts long enough!

Enjoy!