Time
15 min
Serving
5 persons
Calories
0
It’s classic French grated carrot salad, and this is a delicious spin on it. With dried cranberries, toasted walnuts and scallions in a citrus vinaigrette, it’s crunchy, tart and sweet. Perfect with a warm crusty baguette for lunch, or as a healthy side to sandwiches or burgers.
Ingredients
- walnuts: 0.5 cup (coarsely chopped)
- carrots: 1 pound (grated; or 1-1/3 pounds carrots, peeled and grated)
- olive oil: 3 Tbsp (or walnut oil)
- lemon zest: 1 tsp (and 2 tablespoons lemon juice, from 1 lemon)
- orange juice: 3 Tbsp (freshly squeezed; from 1 orange)
- honey: 2 Tbsp
- cranberries: 0.5 cup (dried)
- scallions: 3 piece (white and green parts, thinly sliced)
- Italian parsley: 3 Tbsp (fresh; chopped)
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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If you have carrots in your vegetable bin to use up, you can quickly grate them in your food processor. Otherwise, just buy the bagged pre-grated carrots from the produce department — they work just as well.
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To begin, toast the walnuts in the oven until fragrant to enhance their flavor.
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Next, combine all of the ingredients in a large bowl.
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Toss to combine. If possible, let the salad sit for at least 15 minutes to give the carrots a chance to soak up the dressing.
