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Late Lunch: Carrot and Peanut Salad

peanut and carrot salad

I was out running some errands today, and getting home rather later than I usually eat lunch, was in no mood to wait any longer. I wanted a lunch that was quick, flavourful, and at least gave the impression of being healthy. (I’m not so bothered about actual health- I’m the eat-your-veggies-smothered-in-cheese type.) Luckily, I had planned for such an eventuality, and set to work preparing a salad that I can already see becoming a staple for me.

Carrots and peanuts are one of my favourite flavour combinations. What seems unusual to some people (and certainly did to me at first) is actually a great combination: sweet, salty, crunchy, creamy- it’s all good. In fact, spicy carrot and peanut butter soup has replaced carrot and coriander as my favourite version. (There are many great recipes for this floating around- if you’re interested, and you really should be, just do a google search.)

Having said that, I have no idea why it’s taken me so long to make this. I’ve been wanting to try this recipe from Nigella Lawson since coming across it in her book Forever Summer some time ago. According to Nigella, the recipe originated at New York City’s famous Rainbow Room, and she grew up eating an adaption of it made by her mother. Chopped carrots and salted peanuts are joined by vinegar and sesame oil in a tasty combination. Of course, tasty is one thing, but absolutely freaking delicious is quite another, and with my own meddlesome tweaks, I believe this version is leaning firmly toward the latter. 

peanut and carrot salad 2

  • Carrot and Peanut Salad
  • Adapted from The Rainbow Room’s Carrot and Peanut Salad by Nigella Lawson
  • serves 1
  • 2 medium carrots, peeled
    40g salted peanuts
    1 Tbs. rice vinegar (or white wine vinegar)
    1 tsp. soy sauce
    1/2 tsp. sesame oil
    1 Tsp. chopped fresh coriander
    pepper
  • 1. Chop the carrots into thin pieces, or else grate them coarsely.

    2. Place all ingredients into a bowl and mix well. Season with freshly ground pepper, to taste. 
  • Note:  The dressing on this salad might be too acidic for some tastes. If you find it a bit sour, I bet a drizzle of honey would be a great addition. 

3 comments

  1. [...] I puttered around, visited my favourite vegetable stall, but I wasn’t really inspired by anything I saw. Still, a girl’s gotta eat, so I picked up a small Savoy cabbage for braising in white wine, some farm-fresh eggs for baking through the week, and a bag of carrots for my new favourite salad.  [...]

  2. MH says:

    I have the Forever Summer book and have always wondered about this one. Good to know! Oh and if you haven’t tried the cold soba noodle recipe from that book you should. It’s one of my easy favorites.

  3. [...] might be becoming clear by now, I love a (non-green) salad. Quick to make, versatile and infinitely [...]