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Austrian Carrot Salad

by Julie Spears |

This is a sweet and refreshing salad that celebrates the gorgeous orange colour of carrots and partners them with fresh orange juice and herbs. It’s a great way to get kids to eat fresh vegetables due to the sweet flavour and it goes well as a side to many meats or squished into a veggie burger for a fresh hit.



4 or 5 large carrots
A small bunch of fresh dill or parsley
1 cup of fresh orange juice    
4 tablespoons vegetable oil
6 tablespoons white vinegar
1-2 tablespoons of honey depending on your taste preference
Cracked pepper
Olive oil

Mandolin & Grater

Mandolin & Grater


  1. Peel and grate the carrots using a mandolin grater or whichever grater you have.
  2. Pick the dill or parsley leaves from the stems and chop the leaves very finely. Keep the parsley stems for making stock if you like.
  3. Mix the grated carrots, chopped herbs and all the remaining ingredients together, adding only a little honey at first. Taste it and adjust the vinegar, salt and honey until it tastes delicious to your palate. Remember some people prefer a more tart and sour taste and some a sweeter one.
  4. It is important to let the salad sit covered in the fridge for at least 1/2 hour to let the flavours blend and develop. After this time taste it again before serving as the taste can change quite a lot as it blends. Adjust as necessary.


Store it covered in the fridge and eat within 3 days.

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