carrot salad

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Carottes Râpées (Grated Carrot Salad)

By , from the Culinate Kitchen collection
Serves 6 to 8


Adapted from a Dan Barber recipe from Fine Cooking, this is basically a tricked-out version of a classic French salad. David Lebovitz says that adding extras isn't necessary for a good salade de carottes râpées, but hey, in this case, the extras are pretty darn tasty. It’s a good salad for picnics, as the dish only improves as it sits, but it’s also a nice wintertime side salad.

The original recipe called for orange juice in the dressing, which is nice if you have it on hand, but the salad will taste great without it.


lb. carrots, peeled and grated (you can do this on a box grater or a microplane, but it’s way faster to use a food processor with the grating disk)
½ cup finely chopped walnuts or pecans
¾ cup dried cranberries, currants, or raisins
1 Tbsp. honey
3 Tbsp. walnut oil
2 Tbsp. extra-virgin olive oil
3 Tbsp. apple-cider vinegar
1 Tbsp. rice-wine vinegar
½ cup minced fresh chives
~ Salt and pepper to taste


  1. Combine the carrots, nuts, and dried fruit in a large serving bowl.
  2. In a small bowl, whisk together the honey, oils, and vinegars. Pour the dressing over the salad and toss lightly with your hands.
  3. Sprinkle the chives and salt and pepper to taste over the salad and toss again with your hands.
  4. You can serve this salad immediately, but it’ll taste better if you let it sit at room temperature for a few hours.

This content is from the Culinate Kitchen collection.

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