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.
Ingredients
- 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
Directions
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).
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Rated 5 out of
5
by
SueInMI from
Love this salad!
This is such a tasty salad. Very light and refreshing and quick to put together. The marcona almonds really make it special. We enjoy a fresh side dish in addition to the warm entree/sides during dinner. They compliment each other.
Date published: 2022-01-18
Rated 5 out of
5
by
KimsTaste from
Refreshing side dish with great crunch!
This is so delicious goes with almost anything. I first made it with grilled chicken & burgers and then with a roasted pork dish. Everyone who tries it asks for the recipe, very easy to make .
Date published: 2014-01-05