Carrot and Poppy Seed Salad

Well we’re just back from a fantastic holiday in the South of France featuring beach fun in the Languedoc and then the incredibly wild and beautiful scenery of the Cévennes and Aveyron. It’s a bit of a bump back to reality with those bills sitting on the doormat and autumn round the corner.

Serignan Plage

Our relaxed lunches always seemed to feature fresh baguette (yum) and delicious salade de carottes rapées – a grated carrot salad which is a staple along with remoulade and you can buy it any French shop from local store to supermarket. We were buying it but then again we were camping, it’s allergy friendly, it was hot and you don’t really want to just be cooking all the time whilst you’re on holiday! Now we’re home here’s my homemade version…. Rather similar to one of my early posts but this one has been jazzed up with coriander and poppy seeds. It doesn’t quite take away the ‘back to school’ September feel, but it does add a bit of Southern French sunshine to the lunch table 🙂

Cevennes

Carrot and Poppy Seed Salad (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)

makes 1 bowlful

  • 6 carrots
  • 1 1/2 tbsps red wine vinegar
  • 4 tbsps sunflower oil
  • 1/2 tsp salt
  •  1 tbsp caster sugar
  • 2 tbsps poppy seeds
  • small handful of coriander

– Whisk together the vinegar, sugar, salt and oil. Set aside

– Grate the carrots.

– Pour the dressing over the carrots and stir well.

– Sprinkle over the poppy seeds and coriander and stir to combine.

– Enjoy!

Carrot and Parsley Salad

The sunshine in the last couple of days has had my thought turning to salads, and this one is a particular favourite. Everywhere in France you can buy tubs of ‘Salade de Carottes Râpées‘ and we have a particular fondness for it. For some reason, it’s not something you come across in the UK – it seems that the Brits are keener on creamy mayo drowned salads instead.

This is my take on the French classic! My carrots seemed to taste of nothing so I added 2 tsps of sugar to bring out the flavour – you may want to reduce this if your carrots taste lovely anyway.

Carrot and Parsley Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, peanut-free, vegetarian and vegan)

makes 1 large bowlful

  • 4-5 large carrots, grated
  • 1 large handful of parsley, finely chopped
  • 2 tbsps red wine vinegar
  • 2 tsps caster sugar (adjust to taste)
  • 1/2 tsp salt
  • 1 large tsp dijon mustard
  • 2 tbsps extra virgin olive oil
  • 3 tbsps sunflower oil
  • pepper to taste

– Whisk together the vinegar, oil, sugar, salt, mustard and pepper. Taste and adjust if needed.

– Pour over the grated carrots and stir well.

– Sprinkle over the parsley and stir to combine. Chill until needed.