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Carrots: Eating Carrots Raw
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Really fresh young carrots are often best appreciated raw. Scrub them clean or peel if you prefer (a swivel peeler will make the lightest work), then grate, cut into matchsticks (‘julienne’), or shave off strips with a peeler or mandolin.
- Make a Moroccan salad with grated carrot, 1 part lemon juice to two of olive oil, pumpkin seeds, sultanas, toasted cumin seeds and a little sugar.
- Try a sweet-and-sour Vietnamese-style dressing made from the juice of 1 lime, 1½ teaspoons fish sauce and chilli, crushed garlic, sugar and fresh coriander to taste.
- Pair raw carrots in a salad with other raw veg: grated beetroot, shredded cabbage, grated kohlrabi, turnip or even swede.
- For a healthy snack or lunchbox, grate a carrot and mix with a handful each of cooked quinoa, whole unsalted almonds and mixed seeds. Add a little freshly grated ginger, a splash of soy or balsamic vinegar and a drizzle of oil.
- Raw carrots are also ideal for juicing – apple and ginger are classic partners.
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