Carrot and mint salad recipe

IMG_2842One of my go to side dishes has been a carrot salad based on one from Jamie’s 30 minute meals, using almonds, coriander and sliced chilli. However, I wanted to try something a little different but still super simple and with a few ingredients so created this carrot salad instead.

I always have a bag of carrots in my kitchen. Not only are they one of the cheapest vegetables out there but they are also packed full of vitamin C and are really adaptable – great raw and cooked. They are perfect for bulking out dishes but have equal merit as the shining star of their own dishes.

This recipe is so easy, it barely warrants the page that it’s written on but I really want to illustrate just how easy it is to make tasty, quick and easy salads. This could be served as a side, or as the basis for a more involved dish such as including tofu, chickpeas or other pulses to bulk it out.

Carrot and mint salad

  • Servings: 2
  • Print


  • 2-3 medium carrots
  • 1 tsp cumin seeds
  • 1 clove of garlic, sliced
  • 12-14 fresh mint leaves
  • 2 tbsp lemon juice
  • 1/2 red chilli, sliced


Wash, peel and grate the carrots and place in a medium bowl.

Dry fry the cumin seeds and garlic until lightly golden. Add to the carrots, alongside the lemon juice, mint and red chillies.

Stir and enjoy – simples!

Chop the mint.


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