Raw carrot and walnut salad with pickled raisin dressing

Raw carrot and walnut salad with pickled raisin dressing

10 mins Prep · 5 mins Cook

Thin strips of carrot and walnuts give this salad texture and crunch, while the dressing lends a sweet and earthy flavour from the raisins and spices

Created by Spinneys
Prep time 10 minutes
Cook time 5 minutes
Serves 4
Cuisine Arabic
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 577
Fat 31g
Saturates 3g
Protein 15g
Carbs 62g
Sugars 35g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the pickled raisin dressing, put the raisins in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds, 1 tsp of cumin seeds, bay leaf and salt to taste in a small saucepan and bring to a boil over a medium heat. Boil gently for a minute or two, stirring occasionally, until the sugar is completely dissolved. Pour the liquid over the raisins, set aside and allow to cool completely.


Peel the carrots and use a vegetable peeler to shave into ribbons.


Place the walnuts and cumin in a pan over a medium heat and toast until fragrant. Allow to cool.


Toss the carrot ribbons in the olive oil and drizzle over 2-3 tbsp of the raisin dressing. Toss to coat completely.


Pile onto a platter and scatter over the walnuts and remaining cumin.