Navigation Menu+

Carrot Salad with Walnuts and Garlic

Posted on Dec 26, 2010 by in Recipes | 2 comments

I think I am one of those strange people who really, really likes salads. And it seemed strange to me when people say that they don’t, then someone asked me what was attractive about unflavourful greens drowned in vinaigrette? Thats when I realised that I have a slightly different understanding of ’salad’.

A salad to me is just a mixture of things you have lying around the house; all raw, all cooked, some raw, some cooked or any combination thereof. Admittedly not all salads are serendipitous events in the kitchen, some have been around for quite some time. This carrot salad has been around in my family from day dot and has a number of variations, the most popular being to replace the carrots with beetroot. But I had carrots in the fridge and not beetroot so that’s why we’re having carrot salad today.

Carrot Salad with Walnuts and Garlic

3 large carrots, boiled then grated

1/2 cup walnuts, finely chopped

1/4 cup walnuts, ground into meal

1/2 cup vegan soy mayonnaise

3 cloves garlic, crushed

Place the carrots in a pot of cold water and bring to the boil for 2 minutes. Remove the carrots and allow them to cool on the counter. Grind the 1/4 cup walnuts, in a food processor or in a mortar and pestle. Chop the 1/2 cup of walnuts, so they are no larger than 5-10 mm (so you’re not munching down on a whole walnut). Grate the carrots when they are sufficiently cool and crush the garlic. Place all the ingredients in a bowl and mix to combine.

Serving: this salad tastes better after it has been sitting in the fridge for 1-2 hours and tastes even better overnight (for those of us who can resist it for that long!)


    • Most supermarkets sell this nowadays. If you can’t find it at your local supermarket, which I’m so very sure you can, try a health food store.

Leave a Reply

Secured for spam by MLW and Associates, LLP's Super CAPTCHASecured by Super-CAPTCHA Developed by Goldsboro Web Development..