Class Up Your Carrot Salad With This Recipe

When you see carrot salad at the deli, it’s kinda weird and disgusting. Full of gloppy mayo and unrecognizable vegetable-ish flotsam. So we gave it a makeover, starting by shaving the carrots, instead of grating them, to preserve the color and crunch, and mixing in some classy ingredients—no mayonnaise here!—so you get the great texture, tartness and freshness from the parsley in a super-elegant salad.

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Crunchy Carrot Salad with Raisins

  • Serves 4-6
  • Prep time: 15 minutes, plus 15 minutes to marinate

Ingredients

  • 8 medium carrots
  • ¼ c fresh parsley, roughly chopped
  • ¼ c hazelnuts
  • 3 tbsp sherry vinegar
  • ⅓ c raisins
  • 1 tsp dijon mustard
  • 3 tbsp olive oil
  • salt and freshly ground pepper

Directions

  • Combine the raisins and the sherry vinegar in a small bowl and set aside while you prepare the salad.
  • Wash and peel the carrots. Place on a cutting board with the point of the carrot facing away from you. Peel strips from the carrots to make ribbons, flipping the carrot over once you reach the center core. Add the ribbons to a bowl.
  • If you’re feeling fancy, toast the hazelnuts by placing them in a small dry skillet over medium heat, rolling them around in the pan frequently, for 1-2 minutes, just until they are fragrant. Remove to a cutting board and allow to cool for a moment before roughly chopping and adding to the carrots. Add the parsley and then using a fork, remove the raisins from the vinegar and add to the carrot mixture.
  • To the vinegar, add the dijon mustard, and using a small whisk or fork, whisk together until combined. Add the olive oil in a steady stream and whisk until emulsified. Season with salt and pepper. Pour the Dressing over the salad and toss to coat. Taste and adjust seasoning if necessary, and set aside to marinate and infuse for 15 minutes before serving.
Class Up Your Carrot Salad
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Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

This photo was taken the day my mom brought me back to the US from Panama, where I was born. She had jet-black hair and a tan, whereas I was basically translucent, with white hair and big blue eyes. Security guards stopped her in the airport because they thought she was smuggling someone else’s baby out of the country. So, I guess it’s time for everyone to come clean. I was indeed stolen. I am actually a Norwegian prince. Where’s my 👑, Terri?!?! Where. Is. My. #%^*ing. 👑?!? 🤪 Happy Mother’s Day!!! I love you. Sorry I’m so weird. ❤️

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