For a change of pace and to celebrate the arrival of Summer in Australia, (I know that it is technically Spring, but it is hot enough to be Summer) I thought we would share this refreshing carrot salad with you. This salad is a great accompaniment for any barbeque, and also, with seafood, cold meats and salads gracing the tables of Australia on Christmas day, this is a perfect dish for your lunch.
Ingredients:
8 Carrots - peeled and grated
4 Spring Onions - chopped (reserve a little for dressing)
6 sprigs of Garden Fresh Parsley - chopped (I use the sprigs in the dressing)
1 teaspoon Hot English Mustard
1 teaspoon Seeded Mustard
1 tablespoon Fresh Grated Ginger
Juice of one Lemon or Lime
1/4 cup Olive Oil
Method:
Add carrot, spring onion, parsley and sultanas to a bowl.
Add remaining ingredients plus reserved sprigs and spring onion to blender - blend. Pour over carrot, onions, parsley, and sultanas.
Stir in, cover and refrigerate for at least 2 hours, then serve. (A very refreshing side salad and little fuss)
Bon appetite!
Contact: lee.leehocklai@gmail.com
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