Carrot Slaw With Lemon-Honey Dressing
This colorful carrot salad is a delightful mix of sweet and savory flavors. Grated carrots, plump golden raisins, crunchy Marcona almonds, and fresh parsley mingle in a tangy dressing made with olive oil, sherry vinegar, lemon juice, and honey. It's a refreshing and nutritious dish that can be prepared quickly for a flavorful addition to any meal.
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. sherry vinegar
- 2 tsp. fresh lemon juice
- 1 1/2 tsp. honey
- 1/4 tsp. sea salt
- 1 1/2 lb. carrots, peeled and grated
- 1/2 cup golden raisins
- 1/4 cup Marcona almonds
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large salad bowl, whisk together the olive oil, vinegar, lemon juice, honey and salt.
- 
Add the carrots, raisins, almonds and parsley to the bowl and stir to mix and coat well. Serve immediately, or cover and refrigerate for up to 1 day. Bring to room temperature before serving. Serves 4.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 4.
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