A carrot is most delicious in its purest form–raw. Crispy, crunchy and oh-so-healthy, this root vegetable is a staple around my house. Not because they’re super easy to grow, but because they’re my son’s favorite. Packed with Vitamin A, this nutritious vegetable makes a wonderful addition to juices and salads, cakes and stews. But when you have a ton of carrots, it’s time to think about recipes where they take the starring role.
A salad lover at heart, I decided to lighten up an old favorite. Carrot salad is usually made with mayonnaise and raisins, but how about olive oil and craisins? Sounds delicious, doesn’t it? It is. Light and flavorful, this vegan-friendly recipe highlights the carrots, complementing their sweetness with tart craisins and a white-whine vinaigrette. The orange zest is a personal favorite of mine. I love the way it tastes with carrots, so much so that you’ll find it in many of my carrot recipes.
I serve this as the perfect side to any warm-weather picnic or patio meal. Enjoy!
- 3 cups shredded carrots
- ⅓ cup craisins (dried cranberries)
- ⅓ cup finely chopped apples
- 1½ TBSP olive oil
- 1½ tsp white wine vinegar
- 1 tsp honey
- 1 tsp orange zest
- 1½ TBSP chopped walnuts (optional)
- Place shredded carrots in a medium sized bowl.
- Add cranberries, apples and walnuts.
- Combine olive oil, white wine vinegar and honey and mix well.
- Add vinaigrette to salad and toss well.
- Serve immediately or chill.
