Carrot Coriander & Almond Salad Recipe
Ingredients
| Carrots | 2 Large | |
| Almonds | 2 Tablespoon, toasted | |
| Coriander | 2 Tablespoon, finely chopped | |
| 2 tsp chardonnay vinegar or white wine vinegar | ||
| Olive oil | 2 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
Directions
Top, tail and peel the carrots.
Using a vegetable peeler, peel the carrots into long thin strips.
Roll up the strips then slice into thin strips to form a carrot 'spaghetti'.
Toss in a bow with the almonds and coriander.
Can be made up to a day ahead and chilled.
Whisk together vinegar and oils, season, then pour over the salad.
Season with salt and pepper and serve immediately.
Using a vegetable peeler, peel the carrots into long thin strips.
Roll up the strips then slice into thin strips to form a carrot 'spaghetti'.
Toss in a bow with the almonds and coriander.
Can be made up to a day ahead and chilled.
Whisk together vinegar and oils, season, then pour over the salad.
Season with salt and pepper and serve immediately.
Chef
