I simply cannot call this salad “carrot slaw.” “Gorgeous” must be in the title because, duh: it is so divine to look at! I placed that blue vase (pronounced “vahs” for effect) in the background as it makes such a stylish contrast. I am so artsy-shmartsy.
My carrots slaw recipe is tweaked and a bit simplified from Once Upon a Chef. I eased up on a few ingredients but it could be because the farmers market carrots I get don’t need as much stuff on’em; I don’t know.
The photo above is made with hand grated carrots as I couldn’t find the correct attachment for my food processor that I hardly ever use. Lucky for me, child labor laws are a bit lax at my house…
“Mommy, my arm is getting tired…” “Hang in there, honey. Only 10 more carrots to go!”
- 1/2 cup walnuts, coarsely chopped
- 1 pound grated carrots, or 1-1/3 pounds carrots, peeled and grated (if you wash them well, don’t have to peel)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest and 2 tablespoons lemon juice, from one lemon
- 3 tablespoons freshly squeezed orange juice, from one orange (or a splash of orange juice)
- 1-2 tablespoons honey
- 1/2 cup dried cranberries
- a little bundle of green onion, white and green parts, diced
- 3 tablespoons chopped fresh Italian parsley
- dash of salt
- dash of pepper
Here’s what all the yummy stuff looked like before I mixed it up. It’s already getting pretty! I went ahead and and tossed my walnuts in as our mouths were beginning to water at this point and I was fairly certain the salad wouldn’t last long. I was right.
Bake walnuts at 350 for about 5-7 minutes. Set aside. Throw remaining ingredients into a bowl and toss it up a bit. This salad will keep well in the fridge for a few days, but don’t add the walnuts until you’re ready to eat.
I made my gorgeous carrot slaw for a potluck last night with a few bags of store-bought shredded carrots. Much less work and a different texture than the hand grated method. What made it still yummalicious was that I made the salad 24 hours in advance so the flavors had time to really get to know each other. They got along great, btw.
This was so great! Thanks for sharing the recipe! XOXO