What you’ll need
For the Dressing
- Ground Cumin to taste
- Olive Oil
- Cider vinegar
- Dijon mustard
- Salt & Ground Black Pepper
For the Salad
- 2 large Carrots – peeled & grated or cut into julienne
- 2 tbsp toasted Coconut flakes
- 50g Dried Cranberries
- 1 tbsp Chopped fresh Mint
- 1 tbsp Chopped Fresh Coriander
- 1 tbsp of finely chopped Red Chilli
Cooking time
10 minsServes
2
How to make it
- Combine all the ingredients in a clean jam jar and shake well to mix.
- Place the carrots, coconut, cranberries, mint and coriander in a bowl, pour over the dressing and toss together well.
Sorry, but your search didn’t match any documents.