Turnip the Oven

Simple creative food

  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes

Classic Carrot Salad

October 20, 2014 Leave a Comment

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).

Filed Under: Salad, Vegan Tagged With: carrots, vegan

« Easy Black Bean Tacos
Blondies with Pistachios and Dark Chocolate »

Recipes From Friends

Yummy Recipes by Zeven Up Media

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

Read more...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe! Sign up for my newsletter

Connect with me

Hi there! If you have any questions or comments I'd love to hear from you. You can get in touch with me here or via any of the social media options below! Read my Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Still hungry?

Healthy Chocolate Banana Muffins
vegan celery salad
Apple Brussels Sprout Slaw with Creamy Honey Mustard Dressing
Roasted Green Beans with Honey and Dijon Mustard
lemon white wine sangria 3
vegan carrot orange sherbet

Copyright © 2023 Turnip The Oven · Implemented by WPopt

Never miss a recipe!
Sign up to my newsletter and get new posts straight to your inbox!
Your information will *never* be shared or sold to a 3rd party.
MENU
  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes