Spicy Carrot Salad

Easy salad with a little kick, made for last nights bbq…. I made the dressing and kept this separate until close to serving, as it needs to be fresh…

To make carrot ribbons, peel carrots, then swipe the peeler from the fat end to the tip to make ribbons.


1 clove garlic, minced
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons olive oil (I actually used tea seed oil this time)
1/2 cup sesame seeds, toasted
1 teaspoon dry chilli
Sea salt
1 1/2 pounds carrots, peeled lengthwise into thin ribbons
1/2 cup coriander leaves
Handful of chopped raisins


In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, sesame seeds, red pepper flakes, and 1 teaspoon salt. Pour the dressing over the carrots, add the coriander, and toss well. Season to taste with salt, and serve.

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