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.


Crunchy Carrot Salad with Raisins

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


  • 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


  • 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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