Matchstick Salad with Agave Mustard Dressing

Name: Matchstick Salad with Agave Mustard Dressing
Prep time: 30 min
Yield: Serves: 4 generously as a side
Ingredients: 40 ml (1¼ fl oz) extra virgin olive oil; 1½ tablespoons lemon juice; 3 tablespoons chopped flat-leaf (Italian) parsley; 1 tablespoon chopped thyme; ½ red capsicum (pepper), cut into matchsticks; 1 medium raw beetroot (beet), peeled and cut into matchsticks; freshly ground black pepper; sea salt flakes; ½ teaspoon dijon mustard; ½ tablespoon agave nectar; 60 ml (2 fl oz/¼ cup) orange juice; 1 handful pistachio nuts, toasted in a dry pan; 30 g (1 oz) sultanas (golden raisins); 3 medium carrots, peeled and cut into matchsticks

Preparation info

Serves:
4
generously as a side

Difficulty
Easy

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is a beautiful salad, a little like slaw but lighter and fresher, with a citrusy agave dressing instead of a creamy one. Try to get the matchsticks as thin as possible but avoid using a box grater or you will end up with salad mush.

Ingredients

3 medium carrots, peeled and cut into matchsticks
30 g (1 oz) sultanas (golden raisins

Side dish
Dinner
Gluten-free
Vegan

Method

Combine the carrots, sultanas and orange juice in a bowl and leave to soak for 15 minutes. Drain well, discard the juice and squeeze out excess liquid. Meanwhile, whisk together the dressing ingredients.

In a shallow serving bowl, combine the carrots, sultanas, pistachio nuts, beetroot, capsicum and herbs. Gently toss with just enough of the dressing to coat. Serve immediately.