Smoked carrot salad

0 0
Smoked carrot salad

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 large Carrot
1/2 Turnip
1 large Fennel bulb
2 cups Lettuce You can use the type you like the most
1 tablespoon sliced Almonds
1 tablespoon Olive oil
1 twist White pepper
1 tablespoon juiced Lemon
1 teaspoon Lemon zest
1 pinch Sea salt
For the smoked carrots:
2 tablespoons Olive oil
1 pinch Sea salt
1 teaspoon Garlic paste
2 tablespoons Soy sauce
1 tablespoon Rice vinegar
1 teaspoon white Miso
1 tablespoon juiced Lemon
2 teaspoons Maple syrup
1 teaspoon crumbled Nori seaweed
6-8 drops Liquid smoke

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

A delicious winter salad with lots of different textures and flavours.

  • 15 minutes
  • Serves 4
  • Easy


  • For the smoked carrots:



If you’re looking for some sophisticated flavours in a salad, this smoked carrot salad is definitely for you. Smoked carrots taste a lot like smoked salmon, while thinly sliced turnip and fennel add a refreshing element to the salad. This salad is perfect as an accompaniment or as an entry.

To prepare it, start with shaving the vegetables. Then, cook the carrots with the seasoning until tender. Compose the salad by mixing together the carrots, turnip, and fennel with a little olive oil, salt, and pepper. Mix well, then lay on a bed of fresh spring salad leaves. Top with sliced or crumbled almonds and serve.


(Visited 8 times, 1 visits today)


5 minutes

Slice and dice

Peel the carrot and the turnip. Then, with the help of a peeler or a mandolin, thinly slice half the turnip and the entire carrot. Transfer the turnip into a small bowl, add the salt, lemon, and lemon zest. Mix and set aside to marinate.
Discard the outer layers of the fennel bulb, halve it, and discard the green parts. Thinly slice the rest and add it to the bowl with the turnip. Season with olive oil and white pepper. Mix well and set aside.

5 minutes

Cook the carrots

In a skillet, heat the oil with the garlic paste and the salt. Add the carrots, cook for 1-2 minutes, then add the rest of the seasoning. Cook until the carrots are soft, then take off the heat.

5 minutes

Compose the salad

Transfer the carrots to the bowl with the turnip and fennel, and mix well.
To serve, lay the lettuce on the bottom of the bowl, add the root mix in the middle, and top with the almonds. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Arroz de grelos
Obe Ata stew
Arroz de grelos
Obe Ata stew

Add Your Comment