Carrot, Apple, & Mint Salad

carrot, apple, mint salad

Sometimes I love trying new recipes, and sometimes I enjoy making things up as I go. My first step in “inventing” a recipe is to first sit on Google and see what kind of recipes appear–which flavours go with what, and on occasion an unusual blend pops up that I hadn’t thought to try. Then of course it’s a balance between what awesome foods you can afford on a budget and what you already have in your pantry or herb garden. (And also sometimes a battle between you and the caterpillars to get at what’s fresh in your garden, too!)

This carrot, apple, and mint salad was roughly inspired by Jamie Oliver’s shredded carrot salad in Ministry of Food, but has been highly adapted by yours truly. It’s a great recipe for later in the summer when apples and carrots are in season–believe it or not, the seemingly endless Australian summer seems to have found itself an end date, what with all the kids going back to school and the lawns looking a little parched. Thank goodness it’ll still be warm for a month or so yet!

Carrot, Apple, and Mint Salad

Makes: 1 large bowl of salad
Preparation time: 25 minutes
Difficulty: Easy
Ingredients:

  • 4-5 carrots, grated
  • 1 apple, chopped
  • 1-2 tbsp chopped fresh mint (or cilantro / coriander)
  • 1 tbsp grated onion
  • 1/3 cup roasted sunflower seeds
  • crumbled feta cheese
  • Dressing:
    • 1/4 cup olive oil
    • 2 tbsp lemon juice
    • 2 tbsp red wine vinegar
    • 1 tbsp soy sauce
    • 1 tbsp honey
    • 1 tbsp dijon mustard
    • 1/2 tsp thyme, or 1 tbsp fresh chopped
    • salt & pepper to taste

carrot salad preparationCombine dressing ingredients and whisk until combined; set aside. Wash, peel, and grate carrots into a large mixing bowl, add chopped mint, grated onion, and chopped apple. Toss with the sunflower seeds and slowly drizzle the dressing over all the ingredients until well-coated, but not soaked.

Allow the flavours to blend in the refrigerator for 20 minutes before serving. Only add the crumbled feta as a garnish–the brine that preserves the feta might make your salad a bit pungent to smell the next day (but it’ll still taste great!). This also lasts well for leftovers for lunch.

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