Anti-Ageing Carrot Salad











  • 8 medium carrots, grated or 4 cups grated
  • ¼ head of purple cabbage, thinly shredded
  • 3-4 big handfuls of fresh spinach leaves
  • 1 tin of chickpeas, thoroughly rinsed and drained
  • 1 small avocado, diced or sliced into thin wedges
  • ¼ cup of raw almonds; optional: roast almonds for 2-3 minutes without using any oil
  • 1 cup of parsley


  • 5 tsp of miso paste
  • 3 TBSP of tahini
  • 3 TBSP of lemon juice
  • 1 TBSP of apple cider vinegar
  • 1 garlic, crushed
  • 1 TBSP of freshly grated ginger
  • Good quality salt and black pepper to taste
  • 3 -4 springs of spring onion, thinly sliced


  1. In a small bowl, whisk together your ingredients for the dressing. Add 2 TBSP of water if consistency of dressing is too thick. Set dressing aside.
  2. In a larger bowl or salad dish, add your spinach leaves, shredded cabbage, grated carrots, chickpeas, avocado and sprinkle with parsley. If using roasted almonds, briefly roast them in a small pan over medium heat for 2-3 minutes without using any oil. Toss or stir them frequently to avoid burning. Top your salad mixture with raw or roasted nuts.
  3. Drizzle your dressing over your salad and enjoy.

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