Description
This Holiday Carrot Salad is a vibrant, vitamin-packed star on any table, bursting with color and antioxidant goodness.
Ingredients
Scale
Base Ingredients:
- 8 cups peeled, thinly stripped carrots * (1 lb. 6 oz. peeled and ribboned)
- 6 to 12 green onions, thinly sliced (1 to 1 ½ cups) *
- ¾ cup dried cranberries *
- ½ cup [raw] pepitas
Dressing Ingredients:
- 2 Tablespoons unsweetened almond butter *
- ¼ cup + 1 Tablespoon red wine vinegar (+/-)
- 1 Tablespoon pure maple syrup (+/-)
- ¼ teaspoon Dijon mustard *
- 1 Tablespoon capers (with brine), minced *
- 1 Tablespoons nutritional yeast
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ to 1 teaspoon sea salt (+/-) *
Instructions
- Prepare the dressing by placing all the Dressing Ingredients into a bowl, whisking well until emulsified, refrigerate until ready to use.
- Clean, peel, and thinly slice the carrots into long, very thin strips using a vegetable peeler and place into a bowl. Add the green onions, dried cranberries, and pepitas into the bowl along with the thinly sliced carrots. Mix thoroughly, set aside.
- Pour the dressing over the carrot mixture, toss well to thoroughly coat all the ingredients. Cover and allow the carrot salad to sit in the refrigerator for 20 minutes or overnight. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 (makes 8 cups)