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Grated Carrot Salad In foodies Extra Virgin Olive Oil

Grated Carrot Salad In foodies Extra Virgin Olive Oil

This simple dish is bursting with flavour and works beautifully alongside barbecued meats.


  • 4 carrots, coarsely grated
  • Thumb of fresh ginger, finely grated
  • 1 red chilli, deseeded and finely chopped, or a pinch of chilli powder (more or less, to taste)
  • 1 garlic clove, finely chopped
  • 1 large lemon or 2 small limes, juice and zest
  • Glug of foodies Extra Virgin Olive Oil
  • Pinch of foodies Organic Flaky Sea Salt
  • Drizzle of honey
  • Large handful of sunflower and/or pumpkin seeds, toasted
  • Large handful of fresh coriander


  1. Mix the carrots, ginger, chilli, garlic and lemon or lime. Drizzle in a glug of foodies Extra Virgin Olive Oil and a pinch of salt. Toss.
  2. Let the flavours mingle for at least 15 mins, or up to overnight
  3. Taste. Add a drop of honey to soften the heat, if needed. Finish with toasted seeds and herbs. Gently mix and serve.

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