Carrot, Peanut and Raisin Salad
Published in Salads
This salad makes an exceptional accompaniment to a curry dish like bobotie.
Ingredients: Salad:
- 450 g carrots, peeled, grated very coarsely
- 2 tbl sesame seeds, toasted
- 80 gr (½ cup) peanuts, roughly chopped
- 75 g sultanas or raisins
- 2 tbl finely chopped dhania
Ingredients: Dressing:
- 1 tbl vegetable oil
- juice of 1 lemon
- 1 clove garlic, crushed
- ¼ tsp sugar
- ½ tsp ground cumin
- salt & freshly ground pepper to taste
Preparation:
- Combine all the salad ingredients in a bowl.
- Thoroughly whisk together all the dressing ingredients. Pour over the salad and toss well together.
- Allow to stand for an hour or two to develop the flavours. Adjust seasoning if necessary and serve at room temperature.
Notes:
- Dry-roast raw peanuts, then chop them – don’t use ready-roasted salted peanuts, because the taste would overpower the salad
Serves 4 – 6.
Primary Ingredients: carrots, coriander, dhania, ground cumin, peanuts, raisins, sesame seeds, sultan