Christmas is around the corner (it creeps up on me every single year!) and that means Summer BBQs, Christmas parties, New Year parties, holidays and trips to the beach. This week in partnership with Just Veg., I’ve created two super simple, delicious and nutritious salads that are perfect for all these summer holiday occasions. When you’re asked to ‘bring a plate’ try one of these simple recipes, you’ll be surprised how quick and easy these salads are.
Both star the beautiful carrot shred from Just Veg., which is available in Woolworths stores throughout Queensland, New South Wales and Victoria. Just Veg. has been developed by a group of Queensland farmer’s wives (meaning the carrots are Aussie-grown). This group of women wanted to create a healthy, convenient veggie option for busy people and find a home for all the wonky, slightly marked carrots which were otherwise going to waste.
The shred is so versatile - I love throwing into stir-fries and tacos and on sandwiches and wraps. It’s an easy way to boost the veggie content of your meatballs, lasagnes, and burgers. The Just Veg. sticks are perfect for creating grilled carrot chips (but that’s a recipe for another day).
The Just Veg. products are all natural – there’s nothing added to them, it’s just carrots. They’re super fresh and go from the ground to the bag in no time.
I’m loving the fresh herbs that complement the sweetness of the carrots in the Vietnamese salad and the earthy flavours that the carrot is paired with in the Moroccan salad. Both are total winners and I promise you’ll be making these time and time again! And if you don’t have any occasion to create these for, just make up a batch of each and have your work lunches and dinner sides sorted. Pair the Vietnamese salad with chargrilled prawns, BBQ fish or even some panko crumbed calamari. And enjoy the Moroccan salad with smoky lamb, chicken cooked in a tagine or even a dry curry rub on beef.
- 1 400g can, drained and rinsed chickpeas
- 1/2 pkt Just Veg Carrot Shred
- 2 tbs sultanas
- 1 tbs sumac
- 1/4 tsp sea salt
- 1/4 red onion, finely diced
- 1/4 cup mint, finely sliced
- 2 tbs honey
- 2 tbs tahini
- 2 tbs extra virgin olive oil
- 2 tbs water
- 1 pkt Just Veg Carrot Shred
- 2 tbs fish sauce
- 2 tsp coconut sugar
- 1/2 tsp sea salt
- juice of two limes
- 1/4 red cabbage, sliced finely
- 1 birdseye chilli, sliced finely (more or less depending on your preference)
- 1/2 packed cup mint
- 1/2 packed cup coriander