Carrot ribbon salad

Carrot ribbon salad


Serves 4

4 large Scotty Brand Carrots



Zest of ½ orange

1 tablespoon freshly squeezed orange juice

1 tablespoon Scottish Heather Honey

20ml extra virgin olive oil

Small splash balsamic vinegar

Salt and pepper to taste

3 tablespoons roughly chopped mint

Handful whole blanched hazelnuts

Small mint leaves to garnish

Print Recipe


  1. Whisk together the orange juice, zest, honey, mint, extra virgin olive oil & balsamic, and season to taste.
  2. Using a vegetable peeler, peel the carrot into long ribbons and place in a bowl of cold water to crisp up.
  3. Heat a small frying pan and toast the hazelnuts for a few minutes, shaking the pan regularly to make sure they don’t burn. Sprinkle a little salt on the hazelnuts while still warm, and let them cool down.
  4. Toss the carrots with a few tablespoons of the dressing (you can use the rest of the dressing for another salad).
  5. Pile the salad onto a large plate, and top with the toasted hazelnuts and small mint leaves.
Recipe courtesy of Rukmini Iyer.