Carrot Salad with Chile Vinaigrette
Carrot Salad with Chile Vinaigrette
Description
This vibrant carrot salad combines sweet golden raisins, protein-rich chickpeas, crunchy walnuts, and fresh herbs with a zesty chile-honey-mustard vinaigrette. Carrots provide immune-boosting antioxidants and fiber for gut health, supporting digestion and balanced blood sugar. Their high vitamin A content promotes healthy vision and overall wellbeing.
Ingredients
4 SERVES
- 2 Tbsp (30 ml) white wine vinegar
- A few strikes of lemon zest using a rasp-style grater
- 2 Tbsp (30 ml) lemon juice (from 1 lemon)
- of salt
- 2 Tbsp (30 ml) olive oil
- 1 Tbsp (15 g) chopped Calabrian chiles in oil
- 1 Tbsp (15 ml) honey
- 1 Tbsp (15 ml) Dijon mustard
- 3/4 lb (350 g) carrots, julienned or grated
- 1 cup (150 g) cooked chickpeas (if using canned, rinse and let dry thoroughly)
- 3 scallions, thinly sliced
- 1/3 cup (35 g) walnut pieces (raw or toasted)
- 1/4 cup (50 g) golden raisins
- 1 small bunch dill, chopped
- 1 tsp sumac
- Salt
- Freshly ground black pepper
- Finely grated zest of 1 lemon
Directions
-
Step 1
In a small bowl, whisk together the vinegar, lemon zest, lemon juice, and pinch of salt until the salt is dissolved. Whisk in the olive oil, chiles, honey, and mustard and set aside. -
Step 2
In a large bowl, mix the carrots, chickpeas, scallions, walnuts, raisins, a handful of the chopped dill, and sumac. Mix in a quarter cup of the vinaigrette until well combined; add more as desired. Season to taste with salt and pepper. Before serving, sprinkle over the extra chopped dill and lemon zest for garnish. Serve immediately. Any leftovers will keep, in a covered container, in the refrigerator for a day.
About the author
Betty Hallock
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
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