Our family carrot salad got a makeover, and it is still quick and delicious!
The original recipe was simple: grated carrots, mayonnaise, a touch of sugar, perhaps some raisins or pineapple, and a bit of milk to thin it out. We all loved it, and we all got tired of seeing it as well!
Still a lot of carrots, only different colors!
This hybrid version still uses a lot of carrots, in different colors of course, but we’ve added a bit of cabbage for even more, a little onion to add some zip, and swapped out the raisins with tart cherries and apricots. A few nuts for crunch, a little hot sauce for interest, and a citrus-based dressing changes things up even more.
I’ve used both a lemon and a lime here, but you can use either individually, or even substitute an orange or grapefruit.
Make it yours!
My carrots were on the small side, so I did not use all the dressing. Don’t worry about proportions here, you want a mix of veggies in whatever ratio you like, and you can add or subtract based on your own liking. You can also swap out any other herb you love for the dill.
1/4 head purple cabbage, finely sliced
2 orange carrots, grated
1 purple carrot, grated
1 yellow carrot, grated
1/2 sweet onion, finely sliced
4 large red radishes, fine julienne
1/2 cup dried apricots, thinly sliced
1/3 cup dried tart cherries
Salt and pepper
Pistachios or pumpkin seeds to garnish
Prep all your vegetables: Grate your carrots, and slice your cabbage, onion, radishes, and apricots. Place all in a large bowl and set aside.
1/4 cup olive oil
2 tbsp. Greek yoghurt, plain
2 tbsp. fresh dill, minced
Zest and juice of one lemon
Zest and juice of one lime
2 tbsp. marmalade
Hot sauce, optional
Make your dressing: Whisk together the oil and yoghurt, and add the rest of the ingredients, mixing well.
Pour dressing over the salad vegetables, a little at a time, stopping when you have as much as you like. Taste for salt and pepper.
Serve, and top with nuts or seeds.
© Copyright 2019 – or current year, Dorothy Grover-Read, The New Vintage Kitchen.