This gorgeously vibrant Carrot Raisin Salad is full of flavor and simple to prepare. It’s a great make-ahead dish too, as it only gets better as it sits.
Ingredients
1lbcarrots
1/4cupextra virgin olive oil*
juice of 1/2 lemon
1tspDijon mustard
2tbsphoney
1/4tspground cinnamon
1/4tsppaprika
1/8tspground cumin
1/2tspsalt
freshly ground black pepper
1/3cuptoasted pine nuts
1/2cupraisins
1cupchopped curly parsley
Instructions
Wash and peel the carrots, then shred them using the shredding disk of a food processor. You could also use a grater but that might take a while.
In a large bowl, whisk to combine the olive oil, lemon juice, dijon mustard, honey, cinnamon, paprika, cumin, salt, and pepper to taste.
Add the shredded carrots, pine nuts, raisins, and parsley. Toss well to coat.
If possible, let the dish rest for an hour before serving, either at room temperature or in the refrigerator, so the flavors can meld. Enjoy!
Notes
*Use a fruity and sweet olive oil. Don’t use a bitter or robust one like an Arbequina.Storing leftovers: Keep in an airtight container in the fridge for up to 4 days.Freezing: Not recommended.Nut Choices: Pine nuts are the superior choice here, however toasted walnuts would also pair nicely.How to toast nuts: Spread the nuts out on a sheet pan and place into a 350F oven. Timing will vary depending on the size of the nuts. Pine nuts should only take 3-5 minutes (watch them closely for burning), whereas walnuts usually take closer to 6-8 minutes. Let cool for 5 minutes, then they are ready to use.