Curried Carrot Ribbon & Pear Salad

Looks good to me.

Prep time: 20 minutes Serves 4. This is a great salad to make in advance. Let it chill in the fridge until you’re ready for it (up to 24 hours!) and the dressing will soak in nice without making the carrots too soft or anything. Feel free to leave out the mayo if vegan, it just helps the dressing stick.

You need:

  • 8 large carrots
  • 1/3 cup shaved almonds
  • 2 ripe anjou pears
  • Handful fresh curly parsley
  • 1/4 cup olive oil
  • Tablespoon of water
  • 3/4 teaspoon salt
  • Juice from 2 lemons
  • 2 tablespoons maple syrup
  • Cayenne pepper to taste
  • 1/4 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1 tablespoon mayo


  1. Combine lemon juice, paprika, curry powder, maple syrup, pepper, mayo and half of your parsley (diced). Place in jar and shake until very well combined. Set in fridge to chill.
  2. Wash and remove first layer of skin on carrots using veg peeler. Cut off ends. Work the veg peeler from top to bottom, rotating the carrot every few peels to keep the strips consistent and get the best yield from the carrots.
  3. Wash and cut pears into wedges, removing seeds and rough heart from center. Add pears to carrots and toss. Roughly chop remaining parsley and toss in with carrots and pears. Add almonds and toss salad again with your hands. Now add in dressing and toss very well again.
  4. Let chill and serve very cold!

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