Ingredients with Measurements:
- 4 cups shredded carrots
- 1 cup raisins
- 1/2 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the shredded carrots, raisins, chopped walnuts, and chopped fresh parsley.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
3. Pour the dressing over the carrot mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a quick toss and adjust the seasoning if necessary.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature: None
Serving size: 4-6
Nutritional information:
Calories: 250
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 300mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 18g
Protein: 3g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans, almonds, or sunflower seeds.
- Instead of parsley, you can use cilantro or mint.
- Instead of apple cider vinegar, you can use white wine vinegar or lemon juice.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add some shredded red cabbage or sliced red onion for extra color and flavor.
- Use golden raisins or dried cranberries instead of regular raisins.
- Add some crumbled feta cheese or goat cheese for a tangy kick.
- Mix in some cooked quinoa or brown rice for a heartier salad.
Tips and tricks:
- To make shredding carrots easier, use a food processor or a mandoline slicer.
- If you don't have fresh parsley, you can use dried parsley flakes.
- For a creamier dressing, add a dollop of Greek yogurt or mayonnaise.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
Storage instructions:
- Store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with some extra chopped parsley or walnuts.
Garnishes:
- Chopped parsley
- Chopped walnuts
- Crumbled feta cheese or goat cheese
Pairings:
- This salad pairs well with grilled chicken, fish, or tofu.
- Serve with some crusty bread or pita chips on the side.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Quinoa or brown rice pilaf
Troubleshooting advice:
- If the dressing is too tart, add a little more honey to balance it out.
- If the salad is too dry, add a little more olive oil or vinegar to loosen it up.
Food safety advice:
- Make sure to wash the carrots thoroughly before shredding them.
- Store the salad in the fridge at all times to prevent bacterial growth.
Food history:
- Carrot salads have been around for centuries and are popular in many cultures around the world.
- Raisins were first cultivated in Persia and have been used in cooking for thousands of years.
Flavor profiles:
- This salad is sweet, tangy, and nutty with a fresh herbaceous flavor.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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