Vegan and Paleo friendly
This salad is great for a spring or summer potluck as well as a side dish with any winter soup or main course. It’s full of an important antioxidant called beta carotene, a precursor to Vitamin A, which humans need for healthy vision, skin, and mucosal membranes.
- 2 Tablespoons extra-virgin olive oil (pumpkin seed oil is more exotic and a great substitute)
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon spic brown mustard
- ¼ teaspoon fine sea salt
- Dash freshly ground pepper
- 1 lb. of carrots, peeled and shredded (approximately 4 heaping cups), consider using tricolor carrots for a lovely color presentation.
- 2 green onions, chopped (use both the green and white parts)
- 1 handful fresh parsley, chopped (approximately ¼ cup packed down)
- 1 Tablespoon white balsamic (I like mango, Cascadian raspberry, or an apple one for this one but anyone will do). This recipe can be made without this, but it’s an added bonus.
- ½ cup currents, raisins, or sulfur-free, sugar-free cranberries
- ½ cup pecans, roughly chopped and toasted, (I begin with the pecan halves)
- 2 Teaspoons honey (non-vegan option) or pure maple syrup (vegan option)
- 1 clove garlic, diced or pressed
- ½ cup shredded purple cabbage- adds a gorgeous color
- In a large mixing bowl, combine the oil, lemon juice, balsamic (optional), mustard, salt, pepper, and optional sweetener.
- Shred the carrots with the shredder attachment of your food processor or by hand with a box grater. The fresher the better, store bought pre-grated carrots aren’t as tasty and fresh. Add to the large mixing bowl
- Chop the green onions and parsley and add to large mixing bowl
- Toss all the veggies in the oil and seasoning. You can add more lemon juice to increase the sour, more salt, or pepper, or more oil per your liking.
- Add the raisins and combine well. Wait until you’re ready to serve before adding the pecans as they will soften and I think they are better crunchy in this.
- The lemon juice helps the carrots stay fresh. Leftovers can be stored in an airtight, glass container for about 3 days.