Carrot Salad

Course: Salad, Side Dish, Vegetable

Cuisine: American

Keyword: carrot raisin salad, carrot salad recipe, old fashioned carrot salad

Prep Time: 25

Total Time: 25

Servings:

Calories: 274kcal

Author: Malinda Linnebur

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!

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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.

Nutrition