Honey mustard carrot salad

Perfect served as a flavoursome side as part of a big dinner spread, or enjoyed on it's own as a light and nutritious meal, this sweet warm carrot salad is absolutely beautiful tossed with juicy sultanas and crunchy pine nuts.

  • 8 mins preparation
  • 10 mins cooking
  • Serves 8
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Honey mustard carrot salad
  • 1.5 kilogram carrots, peeled
  • 2 clove garlic
  • 1 pinch salt
  • 1 teaspoon black mustard seeds, toasted
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon honey
  • 1/2 cup chopped coriander
  • 1/4 cup (40g) sultanas
  • 1/4 cup (40g) pine nuts, toasted


Honey mustard carrot salad
  • 1
    Bring a large saucepan of water to the boil. Add carrots. Boil 10 minutes, until just tender. Drain. Cool; slice diagonally.
  • 2
    Meanwhile, use a pestle and mortar, mash garlic with a pinch of salt to a paste. Add mustard seeds, pounding a little more, to combine. Stir in lemon juice and honey.
  • 3
    Place warm carrots in a large bowl with garlic mixture. Toss well. Just before serving, stir in coriander, sultanas and pine nuts.


If time allows, stand carrots in mustard dressing for an hour or so before serving for flavours to be absorbed. Carrots retain their sweetness much more when cooked whole. Toast mustard seeds in a frying pan on high until they begin to pop.