Carrot Coleslaw Salad with Grapes

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In the past, I usually used carrots in a supporting role in my recipes, but I wanted to find one where they played the starring role, and this is it! You know the saying, ‘An apple a day keeps the doctor away’? Well, I’m pretty certain the same applies to carrots, as they are filled with an abundance of must-have nutrients. This is an excellent way to get them in (and it tastes pretty darn good, too!).

4–6 carrots, peeled

12 red grapes, halved

½ red onion, thinly sliced

¼ teaspoon caraway seeds

40g (heaping ¼ cup) sunflower seeds (toasted, if preferred)

For the Dressing

1 garlic clove, crushed

50ml (3½ tablespoons) pure apple juice

2 tablespoons tahini

2 tablespoons honey

1 tablespoon apple cider vinegar

2 teaspoons curry powder

spiralizer or mandolin

Serves 2

If you have a spiralizer, then great – go at it and spiralize those carrots into thin strips. If you don’t, don’t worry! Use a mandolin to slice the carrots into wide strips. Place them in a large bowl with the grapes, red onion, caraway seeds and sunflower seeds.

In a separate small bowl, whisk together the dressing ingredients until smooth. Thoroughly mix the dressing into the carrot strips so that they are very much coated with the dressing. Wait about 5 minutes to allow the dressing to really soak into the carrots and then devour!