Close up photo of carrot salad.

Carrot Salad

Course Side Dish
Cuisine Family Food
Servings 4 people
Calories 344 kcal
Author Sarah Barnes


  • 400 g Carrots Peeled.
  • 25 g Fresh mint Chopped
  • 25 g Fresh flat leaf parsley Chopped
  • 25 g Fresh basil Chopped
  • 1 tbsp Capers In brine, drained
  • 4 Anchovy Fillets
  • 1 Lemon Zest and Juice
  • 1 clove Garlic Crushed
  • 4 tbs Olive Oil
  • 100 g Hazelnuts


  1. Toast the hazelnuts in a wide based pan, for around five minutes, or until golden brown. Once toasted, chop them roughly. 

  2. Place the mint, flat leaf parsley, basil, capers, anchovies lemon and garlic into your chopper (or use a hand blender if you haven't got one). Blitz until smooth.  

  3. Put the mixture in a bowl, with the oil and around 3/4 of your hazelnuts and stir. 

  4. Peel your carrots as normal and then use your peeler to peel the carrots into ribbons.

  5. Put the carrots into a bowl with your herb mixture and hazelnuts and stir until well coated. 

  6. Serve and top with the remaining hazelnuts. 

  7. Enjoy!

Nutrition Facts
Carrot Salad
Amount Per Serving
Calories 344 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 3g 15%
Cholesterol 2mg 1%
Sodium 139mg 6%
Potassium 631mg 18%
Total Carbohydrates 18g 6%
Dietary Fiber 6g 24%
Sugars 6g
Protein 6g 12%
Vitamin A 356.6%
Vitamin C 40.5%
Calcium 10.9%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.