Carrot and onion salad

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This recipe needs advance preparation!

Recipe review

Our daily veg. fix 4/5 A great salad for summer and winter The Judge

Carrot and onion salad
Carrot and onion salad
Servings:Serves 2
Calories per serving:187
Ready in:2 hours 10 minutes
Prep. time:2 hours 10 minutes
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:24th October 2012

I wanted a 'pickled' carrot salad, but only had hours to prepare it, not days or weeks, so I came up with this. It worked very well with Baked sea bass (Chinese style). The sultanas really compliment the acidic flavours and the onion adds a clean bite.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. Arrange the grated carrots in a bowl and pour the vinegar over the carrots
  2. Set aside and refrigerate for 2 hours or so
  3. In a separate bowl, refrigerate the onions too, just to keep them chilled
  4. After 2 hours, rinse the grated carrots for 20 secs under cold runing water. This should remove the harshness of the vinegar, but leave a pickled flavour.
  5. Leave in a sieve for 5 minutes to drain
  6. Add the sliced onions and sultanas and lime juice and mix
  7. Stir in 1 teaspoon sugar if still a little tart

Serving suggestion

Serve chilled

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