Description
Carrot Salad is a light, crisp side dish made with freshly shredded carrots, a touch of sweetness, and a tangy dressing. It’s quick to toss together, naturally sweet, and perfect for picnics, potlucks, or as a refreshing side to grilled meats and sandwiches.
Ingredients
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4 cups shredded carrots (about 5-6 medium carrots)
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1/2 cup raisins (golden or regular)
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1/4 cup chopped fresh parsley (optional)
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2 tbsp sunflower seeds or chopped walnuts (optional for crunch)
For the Dressing:
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3 tbsp olive oil (or plain Greek yogurt for a creamy version)
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2 tbsp apple cider vinegar or lemon juice
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1 tbsp honey or maple syrup
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1/4 tsp salt
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1/8 tsp black pepper
Instructions
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In a small bowl, whisk together olive oil (or yogurt), vinegar, honey, salt, and pepper.
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In a large bowl, combine shredded carrots, raisins, and parsley. Add sunflower seeds or nuts if using.
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Pour the dressing over the salad and toss until well coated.
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Chill for 15–30 minutes before serving for best flavor.
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Serve cold or at room temperature.
Notes
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Use a food processor or box grater to shred the carrots quickly.
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For extra variety, try adding diced apple, crushed pineapple, or chopped mint.
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Keeps well in the fridge for up to 3 days—great for meal prep!