Matchstick Salad with Agave Mustard Dressing


Preparation info

  • Difficulty


  • Serves:


    generously as a side

Appears in

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.

PREPARATION: 15 minutes, plus 15 minutes soaking


  • 3 medium carrots, peeled and cut into matchsticks
  • 30 g (1 oz) sultanas (golden raisins)
  • 60 ml (2 fl oz/¼ cup) orange juice
  • 1 handful pistachio nuts, toasted in a dry pan
  • 1 medium raw beetroot (beet), peeled and cut into matchsticks
  • ½ red capsicum (pepper), cut into matchsticks
  • 1 tablespoon chopped thyme
  • 3 tablespoons chopped flat-leaf (Italian) parsley

For the Dressing

  • tablespoons lemon juice
  • 40 ml ( fl oz) extra virgin olive oil
  • ½ tablespoon agave nectar
  • ½ teaspoon dijon mustard
  • sea salt flakes
  • freshly ground black pepper


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.