Fermented Carrot & Orange Salad

Name: Fermented Carrot & Orange Salad
Prep time: 20 min
Yield: 4
Ingredients: 500 g carrots, julienned; 2% salt by weight of carrots (10 g); 2 oranges, segmented; 2 tbsp toasted pumpkin & sunflower seeds; Dressing: 2 tbsp olive oil, 1 tsp honey, ½ tsp toasted cumin, squeeze of lemon

Lacto-fermented carrots with segmented orange, toasted seeds and a cumin-honey dressing.

Prep20 min

Cook0 min

Serves4

Protein4 g

Ingredients

500 g carrots, julienned
2% salt by weight of carrots (10 g)
2 oranges, segmented
2 tbsp toasted pumpkin & sunflower seeds
Dressing: 2 tbsp olive oil, 1 tsp honey, ½ tsp toasted cumin, squeeze of lemon

Nutrition per serving

Energy	≈ 190 kcal
Protein	≈ 4 g
Fibre	≈ 6 g
Fat	≈ 11 g

Approximate values, calculated from standard UK food composition data.

Method

Massage carrots with the salt until juicy. Pack tightly into a clean jar so the brine covers them.
Weigh down, loosely lid and ferment at room temperature for 4–6 days, tasting daily.
Once pleasantly sour, refrigerate.
Toss with orange segments, seeds and dressing to serve.

Nutritional notes

A simple introduction to home fermentation. Weighing the salt keeps the ferment safe and consistent. If you’re new to fermented foods, start with small portions.