This is a family favourite. We probably have it twice a month to accompany a main meal. It is also a staple in our roadside picnic for any long distance driving holiday.
It can be adapted endlessly based on what you fancy and what you have available.
Serves 4 as an accompaniment to a main meal or picnic.
Ingredients
500g carrots, peeled and trimmed
2 tablespoons extra virgin olive oil
2 tablespoons cider or red wine vinegar or lemon juice (or orange, lime, etc)
50g sultanas (or other dried fruit)
2 tablespoons fennel seeds (or any other seeds with an aniseed flavour such a dill or cumin)
More seeds to your taste: sunflower, pumpkin
Herbs (mint, dill, parsley)
Seasoning to taste (easy on the salt…)
Shallot or red onion or spring onions, finely chopped
Method
- Grate the carrots
- Mix all of the ingredients together in a large bowl until well combined
- Leave to mingle for anything from a couple of hours to 48 hours
Serve a generous portion.
Will keep in the sealed box for a couple of days. Use the leftovers for lunch the next day on a piece of rye bread, with boiled eggs or with tinned sardines, mackerel, etc.
Variations
Adapt this recipe by:
- Using more carrots. Or less. Make a big batch for a larger group or to last a few days.
- omitting any of the ingredients other than oil and vinegar (or citrus juice)
- adding any combination of seeds and nuts that you have to hand and enjoy
- adding any combination of fresh herbs that you have
- leave out (or add more) onions of your choice