Carrot Salad with Tart Currants

This carrot salad combines crunchy, raw grated carrots with sweet-tart currants, creating a vibrant, textured dish. Bright citrus dressing and fresh herbs finish it off, resulting in a colorful and flavorful side with a lively, crisp texture. The salad is quick to assemble and visually appealing with its vivid orange and dark red accents.

Hit the Rating button

Print Pin

Course: Main Course

Prep Time: 10

Total Time: 10

Calories: 150kcal

Author: James Taylor

Servings:

Equipment

▢
Vegetable peeler or grater
▢
Mixing Bowl

Ingredients

▢ 4 medium large carrots peeled
▢ 1/2 cup currants drained if soaked
▢ 2 tablespoons fresh lemon juice
▢ 1 tablespoon honey
▢ 2 tablespoons olive oil
▢ 1/4 cup chopped fresh herbs such as parsley or mint

Instructions

Peel the carrots and grate them coarsely into a large mixing bowl, revealing their bright orange color and crisp texture.
Add the drained currants to the grated carrots, distributing them evenly for pops of tartness and color throughout the salad.
In a small bowl, whisk together lemon juice, honey, and olive oil until the mixture is smooth and slightly foamy, and the dressing begins to emulsify with a bright scent.
Pour the citrus dressing over the grated carrots and currants, then gently toss everything together until the salad is evenly coated and glistening with the dressing.
Sprinkle the chopped herbs over the salad, giving it a fresh, fragrant finish, and lightly toss again to distribute.
Serve the salad immediately or let it sit for 10 minutes to allow the flavors to meld and the carrots to soften slightly for a more tender bite.

Nutrition