Carrot Folds

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Pepper and Rice Salad , Carrot and Orange Salad

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  • 3 large, thick, juicy carrots
  • 1 tbsp coriander leaves, finely chopped
  • 1 tbsp cabbage, finely chopped
  • 1/4 cup paneer, grated
  • 3 slices cheese
  • 1 tsp green chutney
  • Salt and pepper to taste

How to Make Carrot Folds

  • Peel and snip off top and bottom of each carrot.
  • Put in a pan with a glass of water and bring to a boil.
  • Simmer, covered for 2 minutes, till carrots are just tender.
  • Drain and cool till they can be handled.
  • Make very thin, long, flat sheet like slices lengthwise.
  • Mix cabbage, coriander, paneer, salt and pepper.
  • Place one such slice on a work board.
  • Brush with chutney and place 1 tsp of prepared mixture at the centre of the slice.
  • Spread mixture in central one third area of slice, leaving equal thirds on both ends.
  • Place a part of a slice of cheese to fit over mixture.
  • Carefully fold both ends over mixture.
  • Place another piece of cheese over folded carrot if desired.
  • Secure in place with a toothpick and carefully transfer to a tray.
  • Repeat for all remaining slices, mixture and chutney.
  • Place tray in refrigerator to chill.
  • Serve as a salad or side dish at high tea.
  • Can be stored for 4-6 hours in fridge.