Carrot pulp salad

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I love juices made with carrots as they give the juice such a sweet flavor.  I like to keep the pulp from carrot juicing and use it to make a delicious salad.  You can actually do this with a number of other vegetable pulps, so experiment.  Using carrots this way means you have a fantastic juice and a meal later.

thejuice First up the juice:

I’ve already posted a carrot, orange & ginger juice recipe on this site, so follow that if you need one.  If you don’t like the ginger, leave it out, but ginger has anti-cancer properties (ginger is related to turmeric, which is also has anti-cancer properties) so I like to get it into a lot of the juices I make, and I recommend you do too.

collecting-pulp Usually when making juices I put the soft ingredients through first because the harder vegetables coming later will help get more juice from those soft fruits.  For this juice, the oranges would go first then, but when making this juice/salad combo, putting oranges through first will give your salad a faint orange flavor.  I like it, but if you don’t, then juice the carrots first with a clean juicer and collect the pulp before juicing the oranges.

NOTE: In the photo on the right, you can see I have a green “divider” between my juice tray and pulp tray.  This is to make sure that pulp does not fall back into the juice tray, which it does tend to do.  On many juicers, the hole for the juice is really close to the pulp outlet, so this can be a problem.  However, a lid from a plastic food box serves as an excellent divider to keep the two separate 😉

carrot-pulpAfter juicing the carrots, you are left with lovely dry pulp, though if you use a centrifugal juicer, it won’t be as fine (or as easy to collect) as mine.

NOTE: If you want to make more of this salad, simply multiply up your ingredients and you’ll not only be able to make more salad, but you’ll make enough juice for all the family too!


To make the salad

Take the pulp and add it to a large bowl.

Finely chop some red onion and red peppers and add to the pulp.  The exact amount depends on personal taste and also how much carrot pulp you have.

With your juicer, juice a small lemon and add the juice to the salad.

Add 2-3 tablespoons of olive oil (extra virgin can give the salad a very strong flavor, so I tend to avoid that).

Season with sea salt and pepper.


At this point, the salad can be eaten as is.  However, you can add other ingredients if you wish.  I like parsley in mine, but finely chopped cucumber is also nice and adds extra moisture to the salad. If you like things spicy, you could add finely chopped chili peppers, or a good splash of Tabasco sauce.  The salad is so fine, that I’ve even experimented with adding a little low fat mayonnaise and turning it into a spread.

Whatever you do add, just chop if very fine so that it blends in well with the salad.

About Andy Williams

In a processed food culture, simply eating may not be enough. Dr. Andy Williams is a scientist with a strong interest in Juicing and how it can supply the body with the nutrients it needs to thrive in modern society. You can subscribe to his free daily paper called Juicing The Rainbow and follow him on Facebook orTwitter.