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Shirl's Carrot Salad

5 carrots, peeled and grated
½ cup sultanas
½ cup shredded coconut
½ cup roasted salted peanuts
1/3 cup chopped coriander

3 tablespoons smooth peanut butter
1 clove finely chopped garlic
1 teaspoon finely chopped ginger
2 tablespoons soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon Kecap Manis or Maggi seasoning
good squeeze lemon juice
1 cup boiling water

Combine carrot, sultanas, coconut, peanuts and coriander in a large bowl. Pour over dressing. Toss through salad. Leave to chill in fridge for 3-4 hours before serving.

To make dressing: place all ingredients in a lidded jar. Shake well to combine. Pour over salad.

I got this recipe from my friend Margie who must have got it from Shirl. I love how recipes get passed on and down into the generations. I started this Facebook page because I wanted to leave behind a legacy of recipes and stories for my own children.
This salad is best served chilled so you need to make it ahead of time. Like most food it is best the next day when all the flavours have had a chance to mingle and marinade. It is the dressing that really makes this salad.

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