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carrot salad in a blue bowl in a wood table
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5 from 11 votes

Modern Carrot Salad

Modern Carrot Salad is a riff off the classic carrot salad recipe, and is a great vegetable side dish
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 102kcal
Author: Paige

Ingredients

  • 1/4 cup Currants, dried
  • 1 cup Water, boiled
  • 1 pound Carrots, organic if possible
  • 1/4 cup Peanuts, salted, chopped small
  • 1 1/2 tbsp Shallot, diced fine
  • 2 tablespoons Italian (flat leaf) Parsley Plus more for garnish
  • 1/2 teaspoon Orange Zest, freshly grated
  • FOR THE VINAIGRETTE:
  • 1 tablespoon Orange Juice, freshly squeezed
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 2 tablespoons Olive Oil
  • 2 teaspoons Honey see recipe notes
  • 2 teaspoons Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Lemon Pepper, freshly grated

Instructions

  • For the SALAD
  • Place the dried currants in a stainer with a bowl underneath and pour the hot water over them
    Let the currants strain while you prep the carrots
  • Wash, peel and rewash the carrots
  • Trim off the ends, and peel them.
    Grate the carrots using the large holes of a box grater and transfer to a medium-sized bowl.
    Alternatively, you can use a Spiralizer for the carrots too.
  • Add the chopped peanuts to the bowl with the carrots
  • Finely dice the shallot and place it in the bowl with the carrots.
  • Add the chopped flat leaf parsley, fresh orange zest and dried currants.
  • MAKE THE VINAIGRETTE
  • Combine all the ingredients together in a small glass bowl and whisk them together
    Alternatively, put the ingredients in a canning jar with a lid and shake it to combine.
  • Pour the vinaigrette slowly over the salad, gently tossing the ingredients together with a large spoon, using enough vinaigrette to completely coat it.
  • Season with a another twist of lemon pepper and a pinch of sea or flake salt, transfer to serving platter or bowl
    Add more flat leaf parsley for garnish if desired

Notes

  • Zest the orange by using the small holes of a cheese grater
  • If your vinaigrette is a little sour, just add another teaspoon or so of honey
  • Leave out the peanuts if there are allergy issues
  • Make this salad ahead of time and toss with the vinaigrette just before serving
  • Cut the shallots very thinly, and then dice them...you want them small
  • This recipe is easy to double for more people.

Nutrition

Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 267mg | Potassium: 311mg | Fiber: 3g | Sugar: 10g | Vitamin A: 12742IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg