Indian-Inspired Organic Carrot Salad

  • Prep: 10m
  • Cook: 3m
  • Serves: 4

Easy and fast to prep, this crunchy, nutty, spicy, and delicious salad will be a new favourite on your table!


  1. Put the grated organic carrots into a salad bowl and add the apple, cucumber and celery with the raisins or sultanas. Stir in the lemon juice and sesame oil or olive oil.
  2. Heat a non-stick frying pan over a medium-high heat and add the nuts and seeds, stirring them to toast for 3-4 minutes to bring out their flavour. Cool, then add them to the salad bowl and toss them through.
  3. For the dressing, mix together the yogurt and turmeric with a pinch of salt and pepper. Serve with the salad and garnish with coriander or flat leaf parsley.

Cook’s tip: Add some finely shredded kale or cabbage to go towards your 5-a-day intake. Use organic ingredients where possible.


All to be sourced organic where possible

  • 250 g British organic carrots, peeled and grated
  • 1 eating apple, cored and chopped
  • 1/4 cucumber, chopped
  • 2 celery sticks, chopped
  • 50 g raisins or sultanas
  • 2 tbsp lemon juice
  • 2 tbsp toasted sesame oil or olive oil
  • 50 g plain cashew nuts
  • 1 tsp cumin seeds
  • 30 g mixed seeds (pumpkin, sunflower, sesame and linseed)


125 g low fat plain yogurt or non-dairy yogurt

1/2 tsp ground turmeric

Pinch of salt and freshly ground black pepper

Coriander or flat leaf parsley, to garnish

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