Lovely carrot sultana salad, based on one from my Lebanese book. Works well with middle eastern dishes and Indian. For me it’s actually got a Chinese sort of flavour, I think because of the toasted sesame seeds, ginger and spring onions.
Quite simply, it works with everything. Great with barbecues where you want a range of salad types and textures, with grilled meat or fish.
The modern plump “ready to eat” sultanas/raisins that are not fully dehydrated work well.
Quantities are approximate as with all salads you will want to vary to taste and preference.
- 5 medium carrots
- 100g of nice sultanas, you could use raisins
- Chopped coriander to taste
- 2-3 teaspoons of grated ginger
- 3 spring onions
- Drizzle of balsamic vinegar to taste
- Teaspoon of runny honey
- A Generous tablespoon of sesame seeds, which you have toasted in a dry frying pan.
- If you have one, use a mandolin to julienne half of the peeled carrots, then grate the rest coarsely. You could just grate all of them, it depends what sort of texture you want. I like the crunchiness of the little carrot julienne in my salad. Texture is important.
- Add all the other ingredients and mix
- The finished salad needs to stand for at least 30 minutes for the flavours to get to know one another, don’t rush it.
For your carrot sultana salad to work you really just need to adjust the ingredients to taste. I think it needs a bit of vinegar and a bit of sweetness. If it’s too sweet add a teaspoon of white wine vinegar, too sour add a bit more honey.
Some toasted peanut, cashew, or pistachio might be a welcome addition.