Description
This crunchy raw carrot salad is punctuated with sweet raisins, salty olives, and earthy parsley.
Ingredients
Scale
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 1 giant or 4 medium carrots (about 3/4 pound), peeled
- 1/2 cup pitted kalamata olives, roughly chopped
- 1/4 cup roughly chopped fresh parsley or cilantro
- 1/4 cup golden raisins* (see note below)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon or lime juice
- 1 teaspoon ground coriander*
- 1 teaspoon maple syrup or honey
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the sliced onion in a small bowl and fill with cold water. Let it soak while you prep the rest of the salad (at least 10 minutes) to tamper its pungency.
- Grate the carrots with a julienne Y-peeler, food processor with the shredding attachment, or box grater on the large holes (you should end up with 4 loosely-packed cups of carrots).
- Place the carrots in a large bowl, along with the olives, parsley, and raisins. Drain the onions and add to the bowl.
- In a small bowl, whisk together the oil, lemon juice, coriander, maple syrup, salt, and pepper.
- Pour the dressing over the carrot mixture and toss to coat. Taste and adjust the seasonings, if needed. Serve immediately.
Notes
- Can be subbed with black raisins or dried cranberries.
- Coriander be subbed with ground cumin or ras el hanout, or skipped altogether.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 120
- Sodium: 260 mg
- Fat: 8 g
- Carbohydrates: 12 g
- Fiber: 1.9 g
- Protein: 0.7 g
