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Zesty Carrot Raisin Walnut Salad is my new, zippier, vegan version of an old staple. This refreshing addition to my weekly salad rotation is easy to make and will last for several days in the fridge. I chose to use the colorful variety of carrots that I had recently purchased, but any carrot will work.
As my followers know, every week for Shabbat I prepare at least 4 or more salads and dips, which we then happily consume throughout the week. While we have our favorites that appear on repeat most weeks, I always try to add something new. Zesty Carrot Raisin Walnut Salad fits the bill. This bright snappy salad is not weighed down by mayonnaise and can shake up even the most jaded palate.
I chose to grate my carrots by hand, but you can absolutely use a food processor. Pre-grated carrots might be available in your grocery store, but grating them fresh will make the salad fresher, more vibrant and will have a longer shelf-life. But you do you!
Don’t be put off by the list of ingredients. Most will be pantry staples – or should be. Other than a light toasting of the walnuts, everything else is simply measured out and mixed through.
Because there is no mayonnaise in this recipe, it not only is vegan but would be a great addition to any picnic. Unlike standard carrot salad, there is no mayonnaise to go bad when left out in the heat or sun.
Yield: About 8 to 10 servings
1 pound carrots (multi-colored if available), peeled, trimmed and grated
1/2 cup raisins (any kind, but I used a medley)
1/2 cup coarsely chopped walnuts, lightly toasted in a dry pan (takes about 5-ish minutes)
Rounded 1/4 teaspoon ground cardamom
3/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper or Rajasthan chili (I LOVE Rajasthan chili and use it anywhere cayenne is called for. Super flavorful but not overwhelmingly hot. It’s available online and in South Asian grocery stores.)
Zest of one navel orange
2 Tablespoons maple syrup
2 Tablespoons orange juice
2 Tablespoon EVOO
2 teaspoons to 1 Tablespoon pomegranate molasses
Place the carrots, raisins and walnuts in a medium large bowl. In a separate bowl, whisk together the dressing. Pour it over the carrot mixture and using a spoon or spatula, mix through. Yup, that’s it.
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