Carrot Slaw with Lemon-Honey Dressing
In this sweet-and-tangy slaw, raw carrots develop flavor in a lemony dressing, and delicate Marcona almonds add a salty crunch. If you can’t find Marconas, which are imported from Spain, use regular sliced almonds instead.
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. sherry vinegar
- 2 tsp. fresh lemon juice
- 1 1/2 tsp. honey
- 1/4 tsp. sea salt
- 1 1/2 lb. carrots, peeled and grated
- 1/2 cup golden raisins
- 1/4 cup Marcona almonds
- 1 Tbs. chopped fresh flat-leaf parsley
In a large salad bowl, whisk together the olive oil, vinegar, lemon juice, honey and salt.
Add the carrots, raisins, almonds and parsley to the bowl and stir to mix and coat well. Serve immediately, or cover and refrigerate for up to 1 day. Bring to room temperature before serving. Serves 4.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).