As with many of my favourite recipe creations, this vegan carrot salad came about because I refuse to let anything go to waste and I like to keep things speedy in the kitchen! A couple of weeks ago I had a bunch of parsley and carrots I needed to use up and I didn’t have much time to throw together the meals I needed to get me through some busy days. So I whipped up this carrot salad in a flash, fell in love with it, and got to work perfecting the recipe so I could share it with you all!
If you have a food processor with a grating attachment this recipe is incredibly quick and easy to prepare. If you don’t, you could consider picking up some already julienned carrots at the grocery store. Grating the carrots by hand will take a little time but after that it’s a very quick and easy recipe to throw together. Plus, it keeps for a few days and the flavours only get better as they marinate so this carrot slaw is the perfect grab and go lunch to get you through part of your week!
This fresh salad is vegan, gluten-free, grain-free and can be made with whichever nuts and seeds you prefer. So if you have an issue with tree nuts, try pumpkin seeds and sunflower seeds instead. Customize it however you like and enjoy!
Carrot Salad with Toasted Walnuts and Raisins
Inspired by Food Network and Once Upon a Chef
Serves 3-4
This carrot salad is loaded up with crunchy nuts and seeds and sweet raisins for a variety of nutrients to have you feeling energized and nourished throughout your day.
Ingredients:
- 8 medium carrots, peeled and shredded (by hand or using food processor attachment)
- 1-1/2 cups finely chopped parsley (by hand or pulsed in food processor)
- 3/4 cup raw walnuts, chopped
- 1/4 cup raw sunflower seeds
- 1/2 cup raisins, chopped finely
- 1/3 cup olive oil
- Juice of 1 large lemon
- 1 tablespoon Dijon mustard
- 1/2 tablespoon maple syrup (can substitute honey if not vegan)
- 1/4 teaspoon Himalayan salt or sea salt
Directions:
- Preheat oven to 350 degrees F. When heated, spread walnuts and sunflower seeds on a baking tray and bake in oven for 3 minutes. Remove, redistribute and return to the oven for another 1-2 minutes, or until nuts and seeds are golden-brown. Remove and let cool.
- Combine carrots, parsley, raisins and nuts and seeds, when ready, in a large bowl.
- In a small bowl stir together olive oil, lemon juice, Dijon mustard, maple syrup/honey and salt in a small bowl.
- Pour dressing over salad ingredients and toss to combine.
- Place in fridge for 1 hour to let flavours marinate or serve immediately if needed. Store leftovers in the fridge and enjoy within the next 2-3 days.
