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Carrot salad with coriander, parsley, almonds and Sherry vinaigrette

Australian Gourmet Traveller recipe for carrot salad with coriander, parsley, almonds and Sherry vinaigrette.

By Emma Knowles
  • 20 mins preparation
  • 1 hr cooking plus cooling
  • Serves 8 - 10
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Carrot salad with coriander, parsley, almonds and Sherry vinaigrette
Add the carrots to the oven once the potatoes are done and make sure they're super-tender and dark at the edges before you take them out. A combination of roasted and raw carrot has double the texture and flavour. We used a mix of orange and purple carrots; pick whatever's sweet and crunchy on the day.


  • 8 carrots, scrubbed
  • 2 tbsp olive oil
  • 2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways
  • 1 garlic clove, finely chopped
  • Juice of ½ lemon
  • 2 tbsp Sherry vinegar
  • 1 cup each coarsely chopped flat-leaf parsley and coriander
  • 3 spring onions, thinly sliced
  • 50 gm roasted almonds, coarsely chopped
  • 50 ml extra-virgin olive oil


  • 1
    Preheat oven to 170C. Halve 6 of the large carrots lengthways, then chop into roughly 5cm chunks and combine in a bowl with half the olive oil. Season to taste, spread in a roasting pan lined with baking paper and roast until tender (1¼-1½ hours).
  • 2
    Toss Dutch carrots in a bowl with remaining olive oil, season to taste, then 30 minutes before larger carrots are done, spread Dutch carrots on top of larger carrots and roast until tender (25-30 minutes). Set aside to cool to room temperature.
  • 3
    Combine garlic, lemon juice and vinegar in a bowl, season to taste and stand for 5 minutes for garlic to soften. Cut remaining carrots into julienne on a mandolin, add to garlic mixture with herbs, spring onions, almonds and extra-virgin olive oil, toss to combine and season to taste. Place roast carrots on a serving plate, scatter salad over and serve with roast turkey and other accompaniments.