Carrot Salad

by heikes3

Carrots – if I have nothing else in the fridge, you still find carrots. Seriously, I always have carrots around. They are perfect for so many things – as a snack or side dish, in soup or salad and they keep well for a long time.

This carrot salad is what I most often make with them – at least every other week. It comes together quickly – especially if you have a food processor – and is quite healthy, too. The Vitamin A in the carrots is a fat soluble vitamin, meaning that your meal has to include some fat for your body to be able to absorb it. This is where the canola oil and walnuts  come in. Both are chuck full of omega-3 fatty acids and polyunsaturated fats.

This fresh, sweet, tangy, nutty and wonderfully crunchy salad pleases most any palate and goes with just about any dish. It can be made ahead of time (leave out the raisins to add later, or they will plump up too much), making it a great salad to bring along to a dinner with friends or picnic, but leftovers are still perfect a day later. I always have to make a double batch in my house …

Carrot Salad


1 lbs. carrots, scrubbed and peeled (if necessary)

1/3 cup finely chopped walnuts

1/4 cup raisins

1/4 cup white wine vinegar

1/3 cup canola oil

2 tsp. mustard

1 tsp. brown sugar

1 tsp. salt

1 clove garlic, crushed

1/4 cup fresh parsley, finely chopped

1/4 tsp. black pepper


Shred carrots on grater with large holes or in a food processor and chop walnuts. Mix together the rest of the ingredients in a medium size bowl for the dressing. Add shredded carrots, walnuts and raisins. Toss to coat. It can be served immediately or made ahead of time.


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