Description
Mediterranean shredded carrot salad blends sweet cranberries with zesty herbs for a refreshing side dish. Crunchy carrots and tangy dressing make this simple recipe perfect for summer gatherings and quick meals.
Ingredients
Scale
- 4 cups (960 ml/32 fl oz) shredded carrots
- 1 cup (150 g/5.3 oz) dried cranberries
- 1 large apple, cut into small pieces
- 0.25 cup (30 g/1 oz) chopped toasted walnuts
- 0.5 cup (120 ml/4 fl oz) mayonnaise
- 1 tbsp (15 ml/0.5 fl oz) lemon juice
- 0.5 tbsp (7.5 ml/0.25 fl oz) sugar
- 0.25 tsp (1.25 ml/0.04 fl oz) salt
Instructions
- Preparation: Grate carrots into delicate strands using a box grater, ensuring uniform texture while maintaining their vibrant color and crisp quality.
- Chopping: Dice apple into precise cubes, immediately mixing with carrots to prevent oxidation and preserve fresh appearance.
- Dressing Creation: Whisk mayonnaise, lemon juice, sugar, and salt until smooth, developing a creamy and tangy flavor profile that will complement the salad’s ingredients.
- Nut Transformation: Toast walnuts in a dry skillet, carefully stirring until they release a rich, nutty fragrance and achieve a golden-brown complexion.
- Ingredient Fusion: Combine grated carrots, diced apple, dried cranberries, and toasted walnuts in a spacious mixing bowl, creating a visually stunning and texturally diverse salad base.
- Final Toss: Gently drizzle prepared dressing over the mixture, folding carefully to ensure each ingredient is evenly coated and flavor is distributed throughout.
- Flavor Melding: Refrigerate for 15-20 minutes to allow ingredients to harmonize, enhancing overall taste and allowing dressing to slightly soften the vegetables.
Notes
- Grate Carrots Precisely: Use a box grater or food processor to create uniform, delicate carrot strands for consistent texture and appearance.
- Prevent Apple Browning: Dice apple immediately into the mixing bowl to stop oxidation and maintain fresh, crisp color.
- Toast Nuts Carefully: Stir walnuts constantly in a dry skillet over medium heat until golden brown and fragrant, avoiding burnt edges.
- Marinate for Maximum Flavor: Refrigerate salad for 15-20 minutes before serving to allow ingredients to blend and develop a more complex taste profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 280
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg