Mustard carrot salad







Cook Time

00-00 Min


  • 450g/1lb carrots, coarsely grated
  • 25g/1oz low-fat spread
  • 1 tablespoon mustard seeds
  • 1 tablespoon freshly squeezed lemon juice
  • salt and freshly ground black pepper
  • Put the carrots in a salad bowl, and season with salt and pepper.
  • Melt the low-fat spread in a frying pan over a medium heat, and add the mustard seeds.
  • When they start to pop, add the lemon juice, stir and pour over the salad. Toss well and serve straight away, while still warm.

Points to remember

Fresh Carrots:
Ensure that the carrots are fresh and firm. Discard any carrots that show signs of spoilage or have a mushy texture.
Proper Peeling and Washing:
Peel and wash the carrots thoroughly to remove any dirt or contaminants. Use a vegetable brush if necessary.
Mustard Quality:
Check the freshness of the mustard used in the dressing. Ensure it is within its expiration date and has been stored properly.
Be mindful of mustard allergies or any other allergies among those who will be consuming the salad. Consider offering alternatives if needed.
Cutting Precautions:
Use a sharp knife when cutting the carrots and exercise caution to avoid accidental cuts. Work on a stable surface to ensure safety.
Hygienic Practices:
Wash hands thoroughly before handling ingredients, and use clean utensils and cutting boards to prevent cross-contamination.


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