When I was single, I used to make a simple, delicious carrot salad all the time. It was just grated carrots tossed with lime (or lemon) juice, olive oil, salt, pepper, and cilantro. A big bowl of that with crusty bread and a glass of white wine made a perfect, effortless dinner. But Alex hates cilantro, so when we met I stopped making that version.
I still miss it. Carrot salad is versatile and satisfying—especially when you want something crunchy but not lettuce-based. I try to have a salad with dinner most nights, and swapping out mixed greens or baby arugula for a lettuce-free option keeps things interesting.
This recipe is my take on the classic creamy carrot salad with raisins and apple. To keep it lighter, I’ve cut back on the mayo and used lemon juice and a touch of olive oil. Fresh parsley replaces cilantro here (it has a similar bright look), and toasted walnuts add crunchy texture.
Classic Carrot Salad
Makes 4 servings
1 pound carrots
1/3 cup raisins
1 large apple, peeled and diced
3 tablespoons vegan mayonnaise (or regular mayo)
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
3 tablespoons chopped fresh parsley
1/2 cup chopped toasted walnuts (optional)
Fit a food processor with the grating disc. Peel the carrots and cut them in half crosswise so they fit in the feed tube. Grate the carrots in batches and transfer them to a large bowl. Add the raisins and diced apple.
In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, sugar, and salt until smooth. Pour the dressing over the carrots, raisins, and apple; toss to combine thoroughly. Stir in the chopped parsley and the toasted walnuts if using.
This salad holds up well in the fridge for a day or two, and the flavors meld with a little resting time. It’s a great side for grilled fish, roasted chicken, or a simple sandwich, and it makes a bright, crunchy addition to any meal.