Prep 15 mins
Cook 0 mins
This is a very tasty, light and easy to prepare salad. It can be combined with grilled meat.
- 500 g carrots, coarsly grated
- 200 g apples, peeled and coarsly grated
- 60 g almonds, toasted and chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon sugar
- Mix all ingredients together.
- Don't add salt, it would soak water!
- Refrigerate at least one hour.
- Serve and enjoy.
I made this early in the morning and to be honest the taste I took just after mixing it didn't impress me a lot. That wasn't the case after letting it chill for 4 hrs. My lunch time serving was alive with lovely flavor and the lemon, that had time to work, added a wonderful sparkle. No additional seasoning was was needed and the almond crunch added a lot to the texture. This is very quick to put together using the food processor to do the grating and it was enjoyed very much.
Very fresh light salad, I'd happily add to my next buffet, especially when you've got a lot of other bold things going on. I love a carrot salad and just as other reviewers pointed out, found the amount of cumin called for works out nicely as do the other flavours. I goofed and used a macintosh apple....can see now that using something like a tart granny smith would really have been better. Thanks Awalde, I'll be making this again.
Must say that I was ready to cut back on the cumin, but after reading the other reviews, I decided to go the whole way, & am so glad that I did ~ In this particular salad it worked beautifully with the cinnamon (& I'm definitely a big fan of that latter spice)! And, although I was tempted to add some raisins to it, I didn't ~ This carrot salad is most satisfying just the way it is! [Tagged & made in Please Review My Recipe]