Holy cow, I could entire the entire bowl of this Shredded Carrot Salad, I really could! It combines so many different flavors and textures in each bite, and I love that it’s gluten-free and dairy-free because I can make it for just about anyone!
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.
This Shredded Carrot Salad is great for potlucks or picnics because it can be served straight from the fridge or at room temperature. And it’s one of those make-ahead dishes that actually gets better the longer it sits!
This Shredded Carrot Salad is great for potlucks or picnics because it can be served straight from the fridge or at room temperature. You can make it ahead of time because it gets better the longer it sits!
- 1 lb. carrots, peeled and grated
- 1/2 cup walnuts, toasted* and finely chopped
- 1 teaspoon lemon zest
- Juice from 1 small lemon
- 2 Tablespoons fresh orange juice
- 1/2 cup raisins
- 3-4 Tablespoons fresh parsley, chopped
- 1.5 Tablespoons extra-virgin olive oil
- 1 Tablespoon raw honey or maple syrup
- Salt and pepper, to taste*
Stir together all ingredients besides the salt and pepper in a large bowl. Cover and refrigerate for 20 minutes to allow the flavors to come together.
Remove the salad from the fridge, taste, and season with salt and pepper as desired. The carrots can either be served right away or left in the fridge and served at a later point.
*To toast the walnuts, heat a small skillet to medium heat. Add the walnuts and STIR CONSTANTLY until they begin to brown -- once the walnuts start browning they can burn very quickly so be careful not to burn them. Once they are toasted (you will smell them), remove from the pan onto a plate to cool.
**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.
Pin this recipe for later:
You May Also Like…
Glazed Carrots with Honey and Thyme
Spiced Roasted Carrots
Healthy Whole Wheat Carrot Muffins
zi xiu tang
Carrots with Raisins and Toasted Walnuts – Little Chef Big Appetite
Ooh such a nice fall side! Pin!
This looks awesome and would make such a big colour splash on the Christmas table. My husband grated a mountain of carrots in the food processor for slaw recently, while I headed out the door to do the grocery shopping. With the wrong setting on, we ended up with a huge jug of pulpy carrot juice!
Ha! My thoughts exactly – it is a beautiful dish but it tastes even yummier!