Vegan Baked carrot salad with sweet and sour chamoy is an easy and inexpensive side dish or full meal, combining sweet roasted carrots with a sweet and spicy Mexican marinade and fresh mint and dill for an easy salad.
You hear more and more people talking about how expensive vegetables are and how it’s almost impossible to eat healthy on a small budget. Sure there are some expensive veggies, but there are so many simple and homegrown veggies that are almost always inexpensive and great for healthy meals and salads. You don’t always have to spend a lot of euros and you also do something for the environment and the local farmers. Cabbage, carrots, potatoes, onions, celery and zucchini are some of the “easy” veggies I mean. There are also various legumes that can also be combined to create delicious dishes.
Baked Carrot Salad with Sweet and Sour Chamoy – Serve lukewarm or cold
I find this salad is best eaten lukewarm or at room temperature. Since the salad should marinate for at least 20 minutes, the temperature will range from lukewarm to room temperature. Also, add the chopped herbs just before serving to keep them from wilting or discoloring. If you eat leftovers of this salad, you can either eat it cold or eat it slightly warmed up in the microwave.
What is Chamoy?
Chamoy is a variety of hearty Mexican seasoning sauces, mostly made with pickled fruits. Chamoy can range from a liquid consistency to a spicy paste. Typically, the flavor is salty, sweet, sour, and zesty with chili peppers.
more recipes with baked vegetables:
- vegan tomato and bean salad
- Fattoush salad with pita chips
- Mediterranean chickpea salad
- Potato salad with coriander pesto
- Cauliflower steaks from the oven
- more salad recipes…
This delicious flavor combination and idea comes from the Yotam Ottolenghi book “Flavour”.
vegan Baked carrot salad with sweet and sour chamoy
for the baked carrots:
- 1 kg carrots
- 3 tbsp. native olive oil*
- 1½ tbsp. maple syrup*
- kosher salt*
- Pepper* from the mill
- 10 pc dried apricots*
- 1 tsp maple syrup*
- 2 tsp ground sumac*
- juice of a lime
- ½ tsp chili flakes* more to taste
- 1 clove of garlic not the biggest
- 3 tbsp. native olive oil*
- 1 small bunch of mint
- 1 small bunch of dill
- 6-8 dried apricots*
- 30 G smoked almonds*
- Preheat the oven to 240°C. (switch on convection or grill)
- Peel the carrots and cut into sticks (about 6-8 cm long and 1 cm thick).
- Mix carrots with maple syrup, olive oil, salt and pepper in a bowl.
- Spread carrot sticks on a baking sheet lined with parchment paper and bake for about 20 minutes. Turn once in between.
- The carrots are done when they are soft but still have some bite and the edges are slightly browned and caramelized.
- While the carrots are roasting in the oven, you can quickly make the carrot marinade.
- Put all the ingredients in the blender or puree in a blender to a paste. Season with salt.
- Mix the baked carrots with the marinade and let stand for at least 20 minutes so that the flavors can mix well.
Finishing and dressing:
- Cut the remaining apricots into thin slices.
- Rinse herbs, shake dry and chop.
- Mix the apricots and herbs into the carrots.
- Roughly chop the smoked almonds.
- Arrange the salad and serve with the smoked almonds.