Indian Salad

Indian Salad
  • Prep: 15
  • Serves: 6


  • 1 small red onion, sliced
  • ½ cup sultanas
  • ½ bunch coriander, chopped
  • 4 large carrots, peeled
  • 1 lemon, juiced
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • Freshly cracked pepper to taste


  1. Place the onion, sultanas and coriander in a large bowl. Using a vegetable peeler, peel ribbons of the carrot into the bowl.
  2. In a small bowl whisk together the lemon juice, honey, cumin, olive oil and pepper.
  3. Pour the dressing over the vegetable mixture.


This salad will be better eaten if allowed to sit in the fridge for a few hours.

2 serves of vegies in each serve of this recipe.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.