Crunchy Carrot Salad Recipes

SWEET & CRUNCHY CARROT SALAD

Steps:

• In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
• Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
• Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

CRUNCHY CARROT, RAISIN 'N WALNUT SALAD

Steps:

• Mix together carrots, walnuts and raisins.
• Combine mayonnaise, sugar and lemon juice and stir into carrot mixture.
• Chill until ready to serve.

CRUNCHY CARROT SALAD

Steps:

• Peel and grate the carrots (in a food processor if possible).
• Whisk lemon juice, oil, sugar, mustard& pepper.
• Add carrots and parsley and toss well.
• Cover and refridgerate up to 8 hours.
• Season with salt and serve on lettuce lined plate or bowl.