Carrot salad

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Ingredients

  • 6 medium carrots (about 450g ), shredded on a box grater or mandolin
  • 35g golden sultanas
  • 65ml rice wine vinegar
  • 25g minced flat-leaf parsley
  • 3 tbsp vegetable oil
  • 2 tsp honey
  • 2 tsp salt
  • 1/4 tsp ground cardamom (optional)

Use imperial measurements

Method

How to make Carrot salad

1) Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl.

2) Meanwhile, in a medium bowl, cover the sultanas with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots.

3) In a small bowl, whisk together the vinegar, parsley, oil, honey, salt, and, if using, the cardamom. Add to the carrots and raisins and mix until well combined. Serve immediately or store the refrigerator, covered, for up to 2 days.

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