Carrot Salad (Vegan)

This salad goes with pretty much everything, and is a delicious alternative to boiled carrots (especially if you’re cooking for guests). For a more intense flavour, let it marinate a few hours before serving.


  • 1kg thinly sliced carrots, cooked until tender
  • 1 red onion, finely chopped
  • 2 red peppers, finely chopped
  • 1/2 C caster sugar
  • 1/2 C white wine vinegar
  • 6 T olive oil
  • 1/2 C tomato paste
  • 1/2 tsp mustard
  • 1/2 tsp salt
  • freshly ground black pepper
  • bunch of fresh coriander, finely chopped

Bring the sliced carrots to the boil in a medium sized saucepan, and then cook for a further 5-10 minutes. Drain well and place in a large, heat proof salad bowl. Add the chopped onion and peppers.

Put the rest of the ingredients (apart from the coriander) in a small saucepan and bring to the boil, stirring constantly with a whisk. Cook for another minute and then pour this over the vegetables, stirring well. Cover and leave to cool down before popping into the fridge until needed.

Add the chopped coriander just before serving.

Recipe by Nadia’s Mum