Easy Carrot Salad Recipe
The carrot salad recipe is a versatile side dish. The
combination of carrot and celery is aromatic and strengthened by the parsley,
salt, pepper and the lemon. The ingredients make a fresh and flavourful dish
which is light but filling. In this example the carrot was grated to a medium
thickness. The finer you grate it the juicier and more aromatic the salad
If preparing some time in advance I would choose the coarser grater
which will preserve the texture better.
Serves 3 - 4
- 500g carrots, these are about five medium sized carrots,
- 2 celery stalks, thinly sliced
- 1 small onion, finely diced
- 1 clove garlic, finely diced or squashed
- ½ cup of chopped parsley
Get new recipes and insights with our monthly e-zine.
- 4 tablespoons of olive oil
- ¼ teaspoon of pepper
- Salt to taste
- 4 tablespoons of lemon juice
- Wash and peel the carrots. Grate the carrots using a hand
grater or a kitchen machine. Fill the grated carrot into a salad bowl.
- Wash the
celery stalk, if non organic soak the stalk for ten minutes in luke warm water
with a squirt of vinegar. Then slice it thinly and add to the bowl.
- Measure 4
tablespoons of olive oil to the salad and toss together.
- Peel and dice
one small onion and one clove of garlic. You can also use a garlic press or
squash it with the knife. Though the latter makes the clove often jump around
everywhere. Put them into the bowl as
- Wash the
parsley thoroughly; the curled parsley often holds soil in his leaves.
Afterwards spin dry the parsley, chop and put it to the salad.
- Season with
salt, pepper and four tablespoons of lemon juice. Toss! Then it’s ready to
How did you like the salad? We love feedback so please come back and let us know how you got on.
New salads and dips:
Skip to more ...
Easy Salad Recipes
Carrot Salad Recipe