Description
A refreshing and healthy salad featuring grated carrots and toasted walnuts, perfect as a side or light meal.
Ingredients
Scale
- 9 medium-sized carrots (1 pound or 1kg), firm
- 1/4 cup (60ml) olive oil, extra virgin
- 2 tbsp (30ml) apple cider vinegar, or other vinegar
- 2 tbsp (30ml) dijon mustard
- 2 tbsp (30g) honey
- 1/4 cup (40g) thinly sliced red onion
- 1/2 cup (75g) golden raisins
- 1/4 cup (40g) roughly chopped parsley
- 1/4 cup (30g) coarsely chopped toasted walnuts
- salt, to taste
- pepper, to taste
- 1/4 cup (40g) toasted walnuts
Instructions
- Prep the Carrots: Start by grating your firm carrots until finely shredded. As you grate, notice their bright orange color and fresh scent. Avoid using overripe carrots, as they can make your salad soggy later.
- Toast the Walnuts: Toast the walnuts in a dry skillet over medium heat, stirring frequently. You should notice a warm, nutty aroma. Keep an eye on them; they can go from perfect to burnt quickly.
- Make the Dressing: In a bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper until smooth. The dressing should feel creamy and look glossy. Taste as you mix, and adjust the vinegar for extra tang as desired.
- Mix It All Together: In a large bowl, combine the grated carrots, toasted walnuts, and dressing. Toss gently until everything is coated nicely. Avoid mixing too vigorously to preserve the crunch of the walnuts.
- Chill and Serve: Chill the salad in the fridge briefly before serving to allow the flavors to meld. Give it a gentle stir before serving to prevent walnut clumping at the bottom.
Notes
- Leftover carrot salad can be stored in the refrigerator in a sealed container for up to 5 days.
- Look for large, sturdy carrots to ensure they are crisp. If time is short, you can use pre-shredded bagged carrots. Toasting walnuts enhances their flavor, but do not overcook them. If carrots are too soggy, ensure you use firm ones and do not soak before grating.
- This salad is served cold and is not meant to be reheated.
- Pair this salad with grilled salmon for a complete meal, or serve alongside roasted chicken for a hearty dinner. It also goes well with pita chips and hummus for lunch.
- You can mix in grated beets for added color and flavor. For a vegan option, replace honey with maple syrup. Adding feta cheese offers a creamier texture.
- When selecting carrots, look for firm and bright ones. Consider using regular raisins or chopped dates in place of golden raisins. Other nuts, such as pecans, almonds, or pistachios, can be used as a substitute for walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 311
- Sugar: 25g
- Sodium: 156mg
- Fat: 19g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg