This raw carrot salad will sweep you off your feet! Vibrant carrots are grated then left to soften in a tangy, sweet, savory, and creamy dressing that ties it all together. Add some fresh herbs, cranberries for sweetness, and crunchy walnuts for texture, and you'll be craving this every day - lucky it only takes 15 minutes to whip up!
Ingredients
4largecarrots
¼ cupminced parsley
¼ cupdried cranberries or raisins
¼ cuptoasted pecans, coarsly chopped
2green onions, sliced
The Dressing
2tablespoonsolive oil
1tablespoonEACH: apple cider vinegar, mayonnaise, and honey, can sub maple syrup
1 teaspoondijon mustard
1pinchsalt and pepper
Instructions
Start by whisking the dressing ingredients in a small bowl.
2 tablespoons olive oil, 1 tablespoon EACH: apple cider vinegar, mayonnaise, and honey, 1 teaspoon dijon mustard, 1 pinch salt and pepper
Grate the carrots using the large holes on a box grater and add them to a large bowl with the parsley, cranberries, pecans, and sliced green onions.
4 large carrots, ¼ cup minced parsley, ¼ cup dried cranberries or raisins, ¼ cup toasted pecans, 2 green onions
Pour the dressing over the top and mix well. Let the salad sit at room temperature for 10 minutes to allow the flavors to develop and the carrots to soften slightly. Mix once more before serving.