The Triple ‘C’ Salad

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The Triple ‘C’ Salad

Carrots are such and underrated vegetable. I love this salad because it celebrates the humble carrot in all its crunchy, sweet glory.

serves 2 as a side salad
2 tablespoon lemon juice
1/2 teaspoon cumin seeds or ground cumin
2 medium carrots
1 small bunch flat leaf parsley, leaves picked
large handful cashews, roasted, optional

1. Combine lemon juice with cumin and 3 tablespoons extra virgin olive oil in a large bowl. Season with salt & pepper.

2. Grate or shred carrots using a grater or food processor and add to the dressing.

3. Add parsley. Toss, taste & season.

4. Serve with cashews sprinkled over, if using.

Prepare Ahead?

Will keep in the fridge for up to a week. So great to make ahead. Although best to add the cashews at the last minute so they stay crunchy.

Leftover Potential

OK in the fridge for up to a week.

Variations

carnivore – toss in a little crispy bacon or chorizo instead of the cashews. Torn cooked chicken is also lovely.

nut-free – replace the cashews with a few tablespoons finely chopped red onion.

creamy – replace the olive oil with good quality mayonnaise.

quadruple ‘C’ – add an extra ‘C’ to the salad by replacing the parsley with chopped chives or coriander (cilantro).

more substantial – increase the cashew content or replace the nuts with shredded BBQ chicken or hard boiled eggs.

colourful – if you come across some purple carrots – use these instead of or as well as the orange carrots.

Problem Solving Guide

bland – make sure you’re generous with the salt.

too dry – add a little more oil and lemon juice.

no cumin seeds? – replace with ground cumin, coriander seeds or carraway seeds. All excellent substitutes, but I like cumin and carrots together the best.

Waste Avoidance Strategy

lemon – will keep in a plastic bag in the fridge for months.

cumin seeds or ground cumin / roasted cashews – pantry.

carrots – keep wrapped in a plastic bag in the fridge. Will last for weeks.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

Serving Suggestions

Will work with pretty much most meat, fish or poultry. The cumin gives it a slightly middle eastern vibe so it goes especially well with things like hummus and tabbouleh and falafels.

See the more substantial section for ideas to turn it into a light fresh lunch or dinner.

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