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shredded carrot salad in a white bowl set on a gray table with glasses set around it

Healthy Carrot Raisin Salad

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 7 cups (14 servings) 1x
  • Category: Side dish
  • Method: Stove top
  • Cuisine: American
  • Diet: Low Fat

Description

A simple and delicious take on the classic carrot salad. This recipe swaps the heavy creamy dressing for a light and flavorful infused olive oil vinaigrette. Featuring fresh herby flavors and a crunchy nut topping, this is one side dish people will keep coming back for!


Ingredients

Scale
  • 1 orange
  • ¼ cup extra-virgin olive oil 
  • 6 large scallions (1 bunch), thinly sliced, green and white parts separated
  • 2 dried bay leaves 
  • 1 garlic clove, smashed
  • ½ cup whole raw almonds, chopped
  • 2 teaspoons coriander seeds, lightly crushed 
  • 1 tablespoon white wine vinegar 
  • 1 teaspoon Dijon mustard
  • 6 cups shredded carrots (1 ½ lb.)
  • ¾ cup raisins 
  • ¾ cup chopped cilantro or parsley
  • Kosher salt and cracked black pepper

Instructions

Using a vegetable peeler, peel four 3-inch strips of orange peel, making sure to avoid white pith; reserve orange for later. Add orange peels to a small skillet with oil, scallion whites and light green parts, bay leaves, and smashed garlic; stir to combine. 

Heat skillet over medium and cook oil mixture, stirring occasionally, until orange peels start to curl and toast, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, 2–3 minutes. Off heat, stir in coriander seeds and let sit 1 minute. 

Strain mixture through a fine-mesh sieve set in a large bowl; reserve oil. Pour nut mixture onto a paper towel-lined plate, making sure to get all of the coriander seeds; season with salt and let cool. 

Once cool, discard bay leaves and mince garlic cloves and one orange peel. Add minced garlic and orange peel, vinegar and Dijon to large bowl with reserved oil. Juice reserved orange (should measure at least ¼ cup) and add to large bowl; whisk until emulsified. 

Add reserved scallions greens, carrots, raisins, cilantro, ½ teaspoon salt and ¼ teaspoon pepper; toss to combine then season with additional salt and pepper to taste. 

Transfer salad to a serving dish and sprinkle nut-seed mixture over top, making sure to tuck some into the salad.



Notes

Orange: you should get at least ¼ cup fresh orange juice from one orange. If it’s shy than ¼ cup, substitute with fresh lemon juice. 

Cilantro: cilantro pairs beautifully with the coriander seeds in this dish, but if you don’t like cilantro, you can substitute with parsley. 

Coriander seeds: you can use a mortar and pestle to crush the coriander seeds. If you don't have one, add the seeds to a bowl and use the back of a measuring cup or spoon to crush. Don't have coriander seeds? Try using cumin seeds. If you use cumin seeds, skip the crushing process and add them 1 minute early to the oil.

Scallions: it's important to only add the scallion white and light green parts to the oil. If you add the greens they will over-cook and burn. 

 


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 97
  • Sugar: 7g
  • Sodium: 116mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 1.5g
  • Cholesterol: 0mg

Keywords: carrot salad, carrot raisin salad, healthy carrot salad

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