When I was a single girl, I used to make a delicious carrot salad all the time. It was just grated carrots, lime juice, olive oil, salt, pepper, and cilantro. A huge bowl of it with some crusty bread and a glass of white wine can make a pretty great dinner. But alas, Alex is a cilantro hater. When I met him, I retired that recipe.
But I miss it! Carrot salad is a wonderful thing. I love having a salad with dinner every night, but the same old mixed greens or baby arugula can get boring. Lettuce-free salads are a great way to change things up while still satisfying a craving for crunchy veggies.
This carrot salad is my take on the classic, creamy version with raisins and apples. I’ve dialed way back on the mayo to keep it light and healthy. I also added fresh parsley (which at least looks like my beloved cilantro) and walnuts for crunch.
Classic Carrot Salad
Makes 4 servings
1 pound carrots
1/3 cup raisins
1 large apple, peeled and diced
3 tablespoons vegan mayonnaise
2 tablespoons freshly lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
3 tablespoons chopped fresh parsley
1/2 cup chopped toasted walnuts (optional)
Fit a food processor with the grating disc. Peel the carrots and cut them in half crosswise. Put them in the feed tube so they are lying on their sides. Process in batches. Transfer the grated carrots to a large bowl and add the raisins and apple.
In a small bowl, whisk the mayonnaise, lemon juice, olive oil, sugar, and salt. Pour over the carrots and toss to combine. Stir in the parsley and the walnuts (if using).