Raw Carrot Crisp Salad (Printable version)

A vibrant mix of grated carrots, parsley, and citrus dressing for a refreshing side or light meal.

# List of ingredients:

→ Vegetables

01 - 5 medium carrots, peeled and grated
02 - 2 spring onions, thinly sliced

→ Herbs

03 - 2 tablespoons fresh parsley, finely chopped

→ Dressing

04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon honey or maple syrup
07 - 1 teaspoon Dijon mustard
08 - ½ teaspoon sea salt
09 - ¼ teaspoon freshly ground black pepper

→ Optional Add-ins

10 - ¼ cup raisins or dried cranberries
11 - ¼ cup toasted sunflower seeds or chopped walnuts

# Directions:

01 - In a large bowl, mix grated carrots, spring onions, and parsley until evenly distributed.
02 - In a small bowl, whisk olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until fully emulsified.
03 - Pour the dressing over the carrot mixture and toss thoroughly to coat all ingredients.
04 - If desired, gently fold in raisins or dried cranberries and sunflower seeds or walnuts to enhance texture and flavor.
05 - Allow the salad to rest for at least 10 minutes to enable flavor melding. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in minutes and tastes like you put in way more effort than you did
  • The bright citrus and hint of honey make plain carrots feel like a celebration
  • You can make it ahead and it actually gets better as it sits
02 -
  • Grate the carrots as close to serving time as you can. They start to dry out if they sit too long before dressing.
  • If the salad tastes flat, it needs more acid or salt. Add lemon juice or salt a pinch at a time until it sings.
  • This keeps well in the fridge for up to two days, but the texture is best on day one.
03 -
  • Toast your nuts or seeds before adding them. It takes one extra minute and doubles the flavor.
  • Taste the dressing before you add it to the carrots. It should taste strong on its own because the carrots will mellow it.
  • Use a food processor with a grating disc if you're making a big batch. Your arm will thank you.

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