Carrot Salad
In this simple carrot salad, crisp matchstick carrots, walnuts and sweet craisins come together to make a fresh and vibrant salad with wonderful flavors and textures. Finish with a light lemon vinaigrette for an incredible side dish!
Servings: 6 people
Ingredients
- 1 pound carrots, tri color for presentation
- ⅔ cup walnuts, chopped
- ½ cup craisins
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Prepare 1 pound carrots, by washing and julienning them (thin matchstick cut). Toss the carrots into a bowl with ⅔ cup walnuts, and ½ cup craisins.
- In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 tablespoon dijon mustard, 1 tablespoon honey, 2 teaspoons fresh thyme,1 teaspoon salt and 1 teaspoon pepper.
- Pour the dressing over the carrot mixture and toss to coat. Serve immediately, or cover and place in the fridge for a few hours to allow the flavors to develop and soak into the carrots.
Notes
Store leftovers in the fridge in an airtight container for up to 5 days.
You can substitute the craisins for raisins or leave them out altogether. Similarly with the walnuts, you can substitute them for pecans, pistachios, or sunflower seeds.
This recipe does great being prepared the night before and served the next day!
You can use fresh or dried thyme in this recipe
Plain orange carrots work perfectly fine for this recipe, I like the tri color option purely for presentation.
Nutrition
Calories: 183kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 468mg | Potassium: 325mg | Fiber: 4g | Sugar: 14g | Vitamin A: 12668IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
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