Pic of Spicy carrots

Spicy carrots

Show ingredients

Spicy carrots

Side Serves 4 15 min
This easy, punchy salad is based around something we served one Curry Wednesday in the staff canteen. It's a great way to use up all the ends of spices that you have ground for your main curry – you needn't stick to cumin. You could also eat this as a light lunch with a few torn leaves of mint and creamy feta cheese crumbled over the top. Try toasted pittas and hummus on the side.


  • 3-4 carrots
  • 1 small red onion, finely sliced
  • ¼ celeriac or 1 parsnip or 1 small beetroot, or a mixture of all
  • ½ tsp poppy seeds
  • 1 tsp black onion seeds
  • ½ tsp cumin seeds, toasted and ground
  • 1.5cm fresh ginger, peeled and grated
  • 2 tbsp veg oil
  • ½ tbsp brown sugar
  • 1-2 tbsp lemon or lime juice
  • salt and pepper


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    Grate the carrots and any other root veg and mix all ingredients.
  • Step 2

    Add lemon or lime juice, sugar and salt and pepper to season bit by bit to taste.

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