Carrot Salad with Cardamom, Ginger & Lemon


Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

I tasted this at the house of my mother’s friend, Iria. She is Finnish, but she picked up the recipe in India and it is certainly a salad that works well with spicy food. Make sure you use very fresh, young sweet carrots.


  • 1 kg (2 lb 4 oz) carrots
  • ½ red onion, finely chopped
  • juice of 2 lemons
  • 150 ml (5 fl oz) olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • a pinch of white pepper
  • 3 cm ( inch) piece of ginger, finely chopped or grated
  • ½ teaspoon ground cardamom
  • a small handful of mint leaves, to serve


Put the carrots in a blender and pulse into small pieces (not too fine as you need to keep some texture). Transfer to a bowl, add the onion and mix together well.

To make the dressing, whisk together the lemon juice, oil, salt, sugar, white pepper, ginger and cardamom. Add to the carrots and onion, toss well and then leave in the cold for a few hours. Toss through a few mint leaves before serving.