Packed with fruit and veggies, Jessica’s carrot salad is a flavour sensation. It’s easy to do, so get the kids involved, too!
Serves44, as a side
Prep time10 mins10 minutes
as a side
Ingredients
3 large carrots
1 continental cucumber
1 green apple
1/2 orange, zested, juiced
1/2 lemon, zested, juiced
Orange wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Peel the carrots, cucumber and apple. Use a grater to coarsely grate the carrot, cucumber and apple. (Alternatively, carefully use a mandolin or sharp knife to finely shred.) Place the carrot, cucumber and apple in a large bowl and toss to combine.
Step 2
Add 1/4 cup (60ml) orange juice and 2 tbs lemon juice to the carrot mixture in the bowl. Stir to combine.
Step 3
Divide salad among serving bowls. Sprinkle with orange zest and lemon zest. Serve with orange wedges.
Add some seeds
For extra crunch and texture, try adding some sunflower seeds or pepitas (pumpkin seeds) to the salad.
Jessica’s salad tips
Go large “Use the biggest carrots you can find – they’re easier to grate.”
Mix it up “Keep the carrots as the base but experiment with all the other ingredients. Swap the apple for pear, replace cucumber with raw zucchini, try it with lime instead of lemon and use apple juice rather than orange juice.”
