Lightly spiced raw carrot salad

If you only make one healthy choice today then please make sure it’s this one!

I prepared this meal last night and ate it for lunch today. I am not sure if it was the 12 hours that allowed the flavours to infuse through this dish or whether it would have been this flavoursome last night, but oh my god this meal is delicious. It is so delicious in fact that I am sure it’s illegal! I love this dish so much, I literally stood at the kitchen counter and wolfed it down. I’m not joking!

I wish with all my heart that I had created this recipe, but unfortunately no. I cannot take any credit at all as the genius behind my healthy choice today is Chef Pete Evans. To see the source, visit Chef Pete Evans Facebook site and post from 3 July 2014.

I made a few little changes to the recipe as I didn’t have all the ingredients and added a few extra spoonfuls of some ingredients that I love.

So what is it, I hear you ask.  Well it is,,,

Lightly spiced raw carrot salad


You will need:

80mls (2 ¾ fl oz) extra virgin olive oil
1 tablespoon raw honey (optional) (I definitely added this, plus a little bit more – I love honey)
1 tablespoon lemon juice
1 tablespoon raw apple cider vinegar (I used white wine vinegar as I had no apple cider vinegar)
1 teaspoon ginger, grated (I doubled this – I love ginger)
1 chili chopped fine deseeded
½ teaspoon sumac (added a little bit of extra lemon and cracked pepper as I didn’t have sumac)
4 large carrots, peeled and grated (or you could use raw cauliflower)
1 large handful copped coriander
Activated almonds, toasted and chopped (or other nut or seed) (I definitely activated those almonds)
I handful mint chopped
4 tablespoon barberries or currants (I added muscatels instead as that is what I had in the pantry)

Method: Whisk in a bowl the lemon, grated ginger, honey, apple cider and olive oil. Whisk until well combined. Add in the remaining ingredients, toss and season with salt and pepper and serve

Although there are a lot of ingredients, don’t despair, the method is so easy. You basically add the wet ingredients to the other ingredients and toss it all together. The honey and currents/muscatels in this recipe add a lovely contrast to the bitterness of the lemon and spiciness of the ginger. Plus the roasted almonds add a lovely nutty texture to each bite. And the herbs, there is nothing more refreshing than fresh coriander and mint. The best thing about this meal is that it will be just as delicious in winter as it will be in summer.  So if you are needing a second salad or just want to eat this by itself, then I recommend you spice up some boring old carrot by making this dish.

I promise, you will not regret making it!

What is your favourite salad recipe?

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About Lauren Jackman (161 Articles)
Lauren Jackman is the author of Canberra Mummy. A self-confessed perfectionist, Lauren writes about the truth about pregnancy and parenting for perfectionist mummies. Lauren is a mum, wife, author, runner and a not a bad cook

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