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Sam Woulidge

Sam Woulidge

Recipes & Articles by Sam Woulidge

Self-saucing lemon pudding: the comforting celebratory accompaniment to curing hiccups

Self-saucing lemon pudding: the comforting celebratory accompaniment to curing hiccups

Preparing lamb with gratitude and respect

Preparing lamb with gratitude and respect

Lentil salad

Salad recipes

Lentil salad

Crunchy no-raisin coleslaw

Coleslaw recipes

Crunchy no-raisin coleslaw

Sam Woulidge and Jacques Erasmus share their ultimate Christmas menu on TV

Sam Woulidge and Jacques Erasmus share their ultimate Christmas menu on TV

Sticky chicken and broccoli

Broccoli recipes

Sticky chicken and broccoli

10 minutes

French-esque onion soup

Aliums

French-esque onion soup

2 1⁄2 hours

Olive-and-caper pasta sauce

Great value

Olive-and-caper pasta sauce

25 minutes

Rose-and-mint sherbet

Cocktail recipes

Rose-and-mint sherbet

Melanzane alla Parmigiana

Cheese recipes

Melanzane alla Parmigiana

45 minutes

Roast sweet potato with maple syrup, pecans and dried cranberries

Sweet potato

Roast sweet potato with maple syrup, pecans and dried cranberries

40 minutes

Carrot salad

Carrot recipes

Carrot salad

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Carrot salad

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's chilling time

Ingredients

8 large carrots
3⁄4 T fresh ginger, crushed
2 lemons, juiced (about 4 T juice)
1⁄2 T garlic, crushed
4 T olive oil
1⁄2 t ground coriander
1⁄2 t ground cumin
1⁄2 t cayenne pepper
salt, to taste
20 g fresh mint, roughly chopped
90 g sesame seeds, toasted
100 g honey-glazed cashews (optional)

Method

1. Grate 5 carrots and shave the remaining 3 into ribbons using a vegetable peeler. Add the ginger
to the carrots, mix well, cover and chill for an hour or so if you have the luxury of time to allow the flavours to get acquainted.

2. Place the lemon juice, garlic, olive oil, coriander, cumin, cayenne pepper and salt in a jar. Shake to combine.

3. Add the mint to the carrots and ginger. Add the dressing and mix well. Add the sesame seeds (and some honey-glazed cashew nuts if you’re feeling flush) shortly before serving. Serve at room temperature.

Find more salad recipes here.