Child Friendly Carrot Salad

Carrot salad with candied peanuts and fresh parsley.


  • 6 small carrots, grated
  • 1 lemon, juiced
  • ¼ tsp unrefined salt (or to taste)
  • 1 cup raw peanuts, roughly chopped
  • 1 tbsp date paste (or more if needed)
  • 2 tbsp chopped fresh parsley, for the garnish


Place carrots in a mixing bowl and add lemon juice and salt, mix well. Transfer to a serving plate. Keep aside. Take the peanuts and mix with date paste (add more to coat lightly). Heat a cast iron skillet and cook the mixture on low heat, until the peanuts are lightly browned and roasted. Allow to cool. Sprinkle a few tablespoons of the peanuts on the salad and garnish with parsley before serving.

Serves 4-6

Storage / Shelf Life

The peanuts may be stored in an airtight container for a week at room temperature.