A vibrant, nutritious dish that celebrates the crisp, natural sweetness of fresh carrots, perfect for a raw food diet or anyone seeking a fresh and crunchy vegetable salad.
Ingredients
Scale:
2 cups grated fresh carrots (about 4-5 medium carrots)
1/4 cup chopped fresh parsley
1/4 cup raisins
1/4 cup sliced almonds, toasted
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional for vegan)
Salt and pepper to taste
1/4 cup pomegranate seeds (optional)
1 tablespoon sesame seeds (optional)
Instructions
Peel the carrots and use a grater to create fine, consistent shreds.
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, and honey or maple syrup.
In a large mixing bowl, combine the grated carrots, chopped parsley, raisins, and almonds. Pour the dressing over these ingredients.
Using salad tongs or two large spoons, gently toss the salad until all ingredients are well coated with the dressing. Season with salt and pepper to taste.
Cover the salad and refrigerate for at least 30 minutes. Serve chilled.
