A delicious and easy way to use carrots. Shelagh makes this for our team lunches and it went down very well at our Harvest Feast.
500g carrots, coarsely grated
a handful of sultanas or raisins
6 tbs olive oil
3 tbs white wine or cider vinegar
1 tsp Dijon mustard
Salt
chopped parsley or a mix including for example coriander and dill
Optional:
Chopped nuts, sunflower seeds or pumpkin seeds
A spoonful or two of yogurt, vegan or dairy
Mix everything together in a bowl, adding salt to taste. At this point the salad can be left for a few hours or overnight,
Add the chopped nuts or seeds and yogurt (if using) just before serving
