Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This carrot salad is fresh, crunchy, and full of bright flavor. Shredded carrots are tossed with a zesty lemon-honey dressing, toasted cumin, golden raisins, and fresh herbs, then finished with toasted almonds for crunch. It takes just 15 minutes to make and is perfect for picnics, lunch boxes, and as a colorful side for grilled dishes.

Ingredients

  • 1 1/2 lb (680 g) carrots (about 6 medium), peeled and coarsely grated
  • 1/3 cup golden raisins
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint or cilantro, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup sliced almonds, toasted
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 small garlic clove, finely grated

Instructions

  1. Peel the carrots and grate them on the large holes of a box grater or with the shredding disc of a food processor. Place in a large bowl.
  2. Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. Set aside to cool.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, cumin, salt, pepper, and garlic until smooth.
  4. Pour the dressing over the grated carrots and toss well to coat.
  5. Add the raisins, parsley, mint, and green onions. Toss again until evenly combined.
  6. Let the salad rest for 10 to 15 minutes so the carrots soften slightly and absorb the flavors.
  7. Taste and adjust the seasoning with more salt, pepper, or lemon juice. Top with the toasted almonds just before serving.

Notes

  • Grate the carrots by hand or with a food processor for the best texture. Pre-shredded carrots tend to be dry and less sweet.
  • Add the almonds right before serving so they stay crunchy.
  • Swap the raisins for dried cranberries, chopped dates, or dried apricots.
  • Use toasted pistachios, walnuts, or sunflower seeds in place of the almonds.
  • For a creamy version, stir in 1/4 cup plain Greek yogurt or a spoonful of tahini.
  • To make it vegan, use maple syrup instead of honey.
  • Leftovers keep in an airtight container in the fridge for up to 4 days. The salad tastes even better the next day, though the nuts should be stored separately.

Nutrition

Find it online: https://thefamilycooking.com/carrot-salad/