Simple Make-Ahead Carrot Salad

This carrot salad is my favorite recipe for using up an abundance of carrots. For such a simple recipe, it is unbelievably versatile, as you can eat it as is with your lunch, or use it to top a green salad or garnish a sandwich. If you want a heartier salad, add some dried fruit and/or toasted nuts. And it seems to keep for days in the fridge.

  1. Peel, trim and grate 1 pound carrots. I use my food processor to make short work of the grating chore.
  2. In a bowl, whisk together 1 tsp. red wine vinegar, 2 tsp. lemon juice, 2 tbsp. fresh orange juice, salt and pepper. Slowly whisk in ¼ cup olive oil.
  3. Toss the dressing with the carrots, garnish with minced parsley and let stand 10 minutes before serving.

This recipe comes from Alice Waters’ The Art of Simple Food, and I make it all time.

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3 thoughts on “Simple Make-Ahead Carrot Salad

  1. David 12 January 2012 at 10:26 pm

    This sounds pretty good! Have you ever tried making this with parsnips?

  2. Shannon 13 January 2012 at 9:05 am

    No, can you eat parsnips raw? I haven’t tried that.

  3. CookWareTerra 15 January 2012 at 9:57 am

    wow nice Salad, i hope my mom can make this

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