Ingredient 28 - Purple Carrots

Purple carrots are the original carrot, stemming back to 5000 years ago in area today known as Afghanistan.  The orange carrot then followed centuries later, bred by the Dutch in the 1500s.

Carrots are an excellent vegetable, containing high amounts of beta-carotene, Vitamin A, potassium, vitamin C and B6. They are cholesterol free, a great fibre source, and also contain phytochemicals with proven antibacterial and anti-inflammatory benefits.

Surprisingly, purple carrots are far more nutritious than their orange counterparts. They contain up to 28 more anthocyanins, which given it their characteristic purple colour, that have antioxidant, anti-inflammatory, antimicrobial and anti-carcinogenic properties. 

Purple carrots are apparently making a comeback, so keep an eye out for these little exotic gems in the supermarket. 

The perfect salad for a Fathers Day/friends picnic!

The Asian Picnic Coleslaw

Serves 8

1 cup raw cashew nuts

2 tbsp sesame seeds

2 tbsp soy sauce

4 purple carrots

1 cucumber

¼ wombok cabbage

3 spring onions

1 long red chilli

juice of 1 lime

1 tbsp soy sauce

1 tbsp sweet chilli sauce

1 tbsp fish sauce

2 tbsp water

• Preheat oven to 180.
• Roughly chop the raw cashew nuts. Lay the nuts and sesame seeds on baking paper.  Roast in oven for 10min in total, stirring the nut concoction half way through.
• Thinly slice the wombok cabbage, spring onions and red chilli.
• Slice the cucumber in half lengthways and remove the soft core, then grate roughly along with the washed purple carrots.
• Place all salad ingredients in large serving bowl.
• To make the dressing combine the lime juice, sauces and water in a small jar. Shake well.
• Prior to serving sprinkle salad with nuts, pour over dressing and toss well.