Rainbow Carrot Salad

The perfect addition to any summer time menu and it's incredibly simple too! 


  • 500g rainbow carrots 
  • 1/2 pomegranate seeds
  • 1/4 cup pine-nuts 
  • A bunch of fresh mint


  • 1 tbsp apple cider vinegar 
  • 1 tbsp rice malt syrup
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard 
  • Salt and pepper to season


  1. Toast the pine-nuts in a frying pan on a medium heat until golden brown.
  2. Use a peeler to the peel the carrots into fine strips and place in a bowl. 
  3. Add the pomegranate and fresh mint to the carrots.
  4. Mix all ingredients for the dressing together and toss through the salad. Top with toasted pine-nuts.

Serves 4 as a side.

If you make this I would love to know about it! Please share your recreations on instagram and tag me: @emillysonsie #emillysonsie