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+ servings

The Canadian Garden | Carrot & Mint Salad

Course: lunch, Salad, side
Servings: 4
Author: Wanda Baker


  • 3 or 4 medium sized carrots
  • 1/2 - 3/4 cup fresh mint leaves
  • 1/2 cup olive oil or extra virgin olive oil
  • 1/4 cup white vinegar
  • 1/2 lemon juice
  • 1 tsp lemon zest
  • salt & pepper


  • You can either use a mandoline or food processor to slice your carrots as they should be uber thin. Place sliced carrots in a bowl.
  • Tear your mint or chop thin, and toss into the bowl with the carrots.
  • Whisk together your olive oil, vinegar, lemon juice and zest. Pour on carrots and toss. Season with salt & pepper and mix well to combine all flavours. Serve immediately.