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A crisp, fresh, delicious raw carrot salad from The Fare Sage

Carrot salad with currants and toasted caraway seeds

Course Dinner, Salad, Side Dish
Cuisine Vegetarian
Prep Time 15 minutes
Servings 6

Ingredients

  • 2 tbsp currants
  • 1 tbsp sultanas
  • 1 tbsp caraway seeds optional
  • 3 carrots
  • 1 tbsp garlic chives
  • 2 tbsp italian (flat leaf) parsley

For the dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup greek yoghurt unsweetened
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp ground turmeric
  • 1 tsp honey
  • salt and pepper to taste

Instructions

  1. Place the currants and sultanas into a small, heat-proof bowl. Boil the kettle then cover the currants and sultanas with boiling water. Let soak for 10 minutes.

  2. If using, place the caraway seeds into a small, cold pan and toast over a medium heat until fragrant (around 4-5 minutes). Make sure you keep an eye on them as they will catch easily. Set aside to cool.

  3. To make the dressing, mix the mayonnaise and yoghurt together in a small bowl until smooth. Add the remaining ingredients and stir until well combined. Set aside. 

  4. Peel the carrots. Grate them using a coarse grater or food processor with grater attachment. Place in a large bowl.

  5. Finely chop the garlic chives and parsley and add to the carrots.

  6. Drain the currants and sultanas and add these to the carrots as well. Sprinkle the toasted caraway seeds on to the carrots, if using. 

  7. Gently toss the carrot and other ingredients together to combine. Pour over the dressing and mix until the carrot is coated with the dressing. 

Recipe Notes

The caraway seeds in this recipe are entirely optional, though they do add a nice nuttiness to the finished salad. I find a runny honey is the easiest to use when making salad dressing. But if you have a hard honey, place the tsp of honey into a small bowl and rest the bowl in another bowl of hot water to melt the honey before putting the dressing together. The salad is best eaten straight away, but can also be refrigerated for a few hours before serving. If not eaten straight away, you may find that the carrots excrete a little water. If so, simply stir the salad well again before serving.