Rainbow Carrot Salad

Carrots are not always orange. Allegedly us Dutchies cultivated the orange variety by crossing red, yellow and white carrots in tribute to William of Orange. And the colour stuck, big time. However the other colours are increasingly available to the average shopper. Since I'm not a fan of the boiled or even roasted carrot, a salad seems the best option to showcase those different colours.


  • A bunch of rainbow carrots
  • mild olive oil (or any bland oil)
  • white wine vinegar
  • lemon juice
  • Cumin
  • nigella seeds
  • salt and pepper

Step 1

Use a vegetable peeler to cut strips from the carrots (scrubbed clean).

Step 2

Make a basic vinaigrette by adding 20 mls of vinegar and 75 mls of neutral oil to a jam jar. Shake vigorously. Now add the salt, pepper, pinch of cumin and as much lemon juice as you like and shake again. Once the vinaigrette is to your liking add to the carrots and let them marinate for at least 10 minute. Remove the salad from the vinaigrette and plate. Sprinkle with some toasted nigella seeds. 

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