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Carrot Raisin Salad Recipe
www.theconsciousplantkitchen.comAn easy 10-minute Grated Carrot Salad with raisins and a delicious olive oil lemon-orange dressing full of spices.
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Servings: 8 servings (1/2 cup)
Calories: 166.6kcal
Ingredients
- 1 pound Grated Carrots trimmed, peeled equivalent to 4 cups, 10 medium carrots
- ½ cup Golden Dried Raisins
- 6 tablespoons Toasted Nuts And Seeds I used 2 Tbsp of each: pumpkin seeds, sliced almonds, and chopped pecans.
- 2 tablespoons Fresh Parsley finely chopped
Lemon Orange Spicy dressing
- ¼ cup Extra-Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 2 tablespoons Lemon Juice
- 1 tablespoon Orange Juice
- ¼ teaspoon Garlic Powder
- ½ teaspoon Maple Syrup
- ¾ teaspoon Salt
Spices - optional
- ¼ teaspoon Cumin
- ¼ teaspoon Turmeric
- ½ teaspoon Curry Powder
Instructions
- First, add the nuts and seeds in a non-stick frypan and toast for 2-3 minutes until fragrant. Season with salt. Remove from heat and cool down in a bowl.
- Trim, peel carrots - I use about 10 small carrots for this recipe.
- Grate on the small grater attachment of your food processor or hand grater.
- Place the grated carrot in a large salad bowl. Set aside in the fridge.
- Make the salad dressing: add all the salad dressing ingredients to a bowl and whisk to combine. Set aside at room temperature.
- To assemble the salad, top the grated carrots with dried raisins, chopped fresh parsley, toasted seeds, and nuts and add the dressing all over. Stir to evenly blend flavors.
- Refrigerate an hour to increase flavor or serve immediately.
Storage
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 166.6kcal | Carbohydrates: 14.7g | Protein: 1.6g | Fat: 12.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 8g | Sodium: 259.3mg | Potassium: 300.3mg | Fiber: 2.8g | Sugar: 8.9g | Vitamin A: 9567.1IU | Vitamin C: 7.6mg | Calcium: 32.7mg | Iron: 0.7mg | Magnesium: 20.8mg | Phosphorus: 53.6mg | Zinc: 0.5mg