Holy cow, I could eat the whole batch of these carrots. I really could.
There would be nothing wrong with that. It’s a perfectly healthy side dish. And if I did I would have super duper vision, right? Or something like that.
You have to use your food processor to shred these carrots. Now, I know pulling out that food processor is a big pain. We all complain about it (even if we have a dishwasher). But you better do it, because grating these carrots by hand will be a nightmare. I know from experience when I made Emily’s Carrot Cake back in college. All I had was a 6-inch hand grater and I believe it took me about 45 minutes, two very cramped wrists, and a whole lot of determination (and love for Em) to grate those carrots. Use the food processor, people.
The end result is a slightly sweet side dish that makes a delicious accompaniment to poultry, tofu, and meatless meals. This carrot salad is also great for potlucks or picnics because it can be served straight from the fridge or at room temperature.
Feel free to make this ahead of time – I think it is even better the next day!
- 1 lb. carrots, peeled and grated
- ½ cup walnuts, toasted* (I used prechopped, but walnut halves are fine)
- 1 teaspoon lemon zest
- juice from 1 lemon (about 2 Tablespoons)
- 2 Tablespoons fresh orange juice
- ½ cup raisins
- 3-4 Tablespoons chopped fresh parsley
- 1.5 Tablespoons olive oil
- 1 Tablespoon raw honey or maple syrup
- salt and pepper to taste
- Stir all ingredients in a large bowl. Place in the refrigerator for 20 minutes. Remove, taste, and season with salt and pepper as desired. (DO NOT season with salt and pepper before putting the carrot mixture in the fridge, as the flavors really come together during the 20 minute period). The carrots can either be served right away or left in the fridge and served at a later point.