This carrot salad offers a modern twist on the classic version you might remember from your childhood. It features crisp matchstick carrots, your favorite nuts, sweet cranberries, and an easy, delicious dressing!
Recipe Tip!!
I recommend julienning your carrots, as store-bought matchstick carrots are often dried out and lack flavor.
You can use a julienne peeler, which is easy and quick, allowing you to prepare a large batch in minutes with uniform strips perfect for salads or stir-fries.
If using a knife, peel the carrots and cut them into 2 to 3-inch chunks. Slice each chunk into thin planks (about 1/8 inch thick), stack the planks, and cut them into matchsticks.
While this method takes longer, it allows you to have more control over the size and shape of the carrot strips.
Brief Overview of How To Make This Carrot Salad:
Whisk together all the ingredients for the dressing. Make sure to use a whisk so everything combines well. This will ensure a nice, smooth, and creamy dressing.
Add the carrots, nuts, and dried cranberries. Toss to coat. **I like to toast my nuts to add another element of flavor!
Substitutions:
- You can replace the dried cranberries with another dried fruit of choice. If you are using something larger, like dried apricots, dice them into small pieces.
- Use your favorite kind of nut for this salad!
- Instead of all carrots, replace some with julienned apples!
- Feel free to add some fresh herbs you have on hand or even a little green onion.
More Great Salad Recipes:
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Carrot Salad
Ingredients
- 1 pound (450g) carrots
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ½ cup (70g) chopped pistachios, or other nut of choice
- ½ cup (65g) dried cranberries or other dried fruit
Instructions
- Prepare carrots by washing and julienning them into thin strips; set aside.1 pound (450g) carrots
- In a large bowl, whisk together the mayonnaise, lemon juice, honey, and mustard. Season with salt and pepper to taste.3 tablespoons mayonnaise, 2 tablespoons lemon juice, 2 tablespoons honey, 1 tablespoon Dijon mustard
- Add the carrots, pistachios, and dried cranberries. Toss to coat.½ cup (70g) chopped pistachios, or other nut of choice, ½ cup (65g) dried cranberries or other dried fruit
Notes
- STORAGE: Store in an airtight container for up to 4 days in the refrigerator.
- MAKE-AHEAD: This salad tastes best when made several hours in advance to allow the flavors to combine.
- Use all orange carrots instead of colored carrots. I found the colored carrots at Sam’s Club.
