Carrot Cake Salad

Salads don’t need to be boring! I’ve incorporated many of the yummy, defining ingredients of carrot cake, and turned it into a savoury salad. You can enjoy as is, or add your favourite grains and protein.

Serves 2 | V GF DF RSF
Ingredients:
2 carrots
1 bunch kale
Olive oil
Apple cider vinegar
Pickled red onion
Walnuts
1 tsp cumin
Salt & pepper
Pumpkin seeds
Coriander

Dressing:
1/2 orange
1 1/2 tbsp tahini
2 tsp olive oil
2 tsp honey
Salt & pepper

Method:
1. Remove stalks from kale and drizzle with apple cider vinegar and olive oil
2. Massage until softened in a large bowl
3. Peel the carrots with the vegetable peeler into ribbons and add to the bowl
4. Make the dressing in a small bowl
5. Pour 1 tbsp of dressing and slowly add more if needed to the dressing
6. Mix well
7. Sprinkle with cumin, salt & pepper
8. Add in pickled onions, roasted walnuts, pumpkin seeds and coriander, enjoy!

Carrot Cake Salad

Servings

2

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Ingredients

• Salad

• 2 carrots

• 1 bunch kale

• Olive oil

• Apple cider vinegar

• Pickled red onion

• Walnuts

• 1 tsp cumin

• Salt & pepper

• Pumpkin seeds

• Coriander

• Dressing

• 1/2 orange

• 1 1/2 tbsp tahini

• 2 tsp olive oil

• 2 tsp honey

• Salt & pepper

Directions

• Remove stalks from kale and drizzle with apple cider vinegar and olive oil
• Massage until softened in a large bowl
• Peel the carrots with the vegetable peeler into ribbons and add to the bowl
• Make the dressing in a small bowl
• Pour 1 tbsp of dressing and slowly add more if needed to the dressing
• Mix well
• Sprinkle with cumin, salt & pepper
• Add in pickled onions, roasted walnuts, pumpkin seeds and coriander, enjoy!