Carrot Cardamom Salad

It couldn’t be easier to make this spiced dressing, but this really elevates a carrot salad to something pretty special. It’s zesty and refreshing — an ideal side dish to accompany a curry or any spicy hot dish.


6 medium sized carrots
4 Rooted cardamom pods
1 tsp Rooted cured sumac
Good pinch Rooted black pepper, freshly ground
75ml extra virgin olive oil
Juice of 1 lemon
2 inches piece of fresh ginger, peeled and grated
Handful of fresh coriander leaves, roughly chopped
Handful of fresh mint leaves, roughly chopped
Pinch of salt (optional)


Peel the carrots and grate them into a bowl. Alternatively, if short on time you can use a blender to coarsely chop the carrots.

Use the tip of a knife to split open the cardamom pods. Extract the black seeds from the pods and grind them in a pestle and mortar.

Whisk the olive oil with the lemon juice, ginger, cardamom, sumac, pepper and salt (if using).

Add the dressing to the carrot bowl when ready to serve and combine.

Top with the coriander and mint.

spices used

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