Seedy salad

After a short time away from the blog I thought it was high time to get things back on track. Spreading the joy of vegetarian food is what we are about here at Cotswold Vegetarian so as it is summertime i thought i would give you a really tasty carrot salad that is dead easy to make, I found this one a few years ago on a recipe card that we got from Abel & Cole.If you’re craving fresh, clean healthy flavours, crave no more. This salad’s got it all. Grated carrot in a sweet, punchy, lively Asian citrus dressing. It’s a winner, and works great with beetroot instead of carrots too. I am sure you will love it.

Seedy, Spicy Carrot Salad  

Prep 15 mins - Zero cooking - Serves 2

Ingredients

• 4 carrots, coarsely grated
• A thumb of fresh ginger, finely grated
• 1 red chilli, deseeded and finely chopped or a pinch of chilli powder (more or less, to taste)
• 1 garlic clove, finely chopped
• 1 lemon or 2 limes, juice and zest
• A glug of olive oil
• A pinch of sea salt
• A drizzle of honey
• A large handful of sunflower and/or pumpkin seeds, toasted
• A large handful of fresh coriande

Method

1. Mix the carrots,ginger, chilli garlic & lemon or lime. drizzle in a glug of olive oil and a pinch of salt. Toss
2. Let the flavours mingle for at least 15 mins or up to overnight.
3. Taste. Add a drop of honey to soften the heat, if needed finish with toasted seeds and herbs. Gently mix and serve.