Ready in just a few minutes, this is undoubtedly the Best Carrot Salad EVER! Try it once and I can guarantee that it will become your go-to carrot salad recipe! Just be sure not to leave the secret ingredient out…
The recipe for this salad, I came up with years ago and I’ve made it countless times since…
I thought maybe it was about time I gave this post a little bit of a fresh coat of paint, and maybe put it back on the top of the pile, too… ‘cuz really, no word of a lie, this is by far the best carrot salad I ever had.
When I initially created it, I think I’d gotten a little bit carried away… I’d been craving carrot salad all week and when I finally got to making it, I started adding all sorts of dried fruits and nuts, namely raisins, cranberries, pumpkin seeds, walnuts, pecans to my grated carrots.
And then, I had the craziest idea… I decided to throw in a couple of tablespoons of unsweetened shredded coconut to my salad. Oh yes, you read that one right! Unsweetened shredded coconut. It turned out to be THE one secret ingredient that totally MADE that salad. Don’t give me that look, try it, you’ll see! It adds SO MUCH mystery to the overall flavor of the dish, as well , especially when coupled with the fresh ginger, a very agreeable little hint of exoticism.
In your mouth, it feels like WOW-OH-MY-OH-YUM!
You have to try this. Have to! Here’s the recipe. Trust me, you will need it.
In a large mixing bowl, combine about 4 medium grated carrots, about 2 tablespoons of raisins, dried cranberries, chopped pecans, walnuts, pumpkin seeds, unsweetened coconut and parsley.
None of this is an exact science, you know. You can add a little bit more of this, a little bit less of that… you could add one more or one less carrot, they could be large ones, too! There’s just one thing that you must absolutely, imperatively do, and that is don’t forget to add the unsweetened shredded coconut!
Next, in a small container or measuring cup, combine a tablespoon of avocado oil and apple cider vinegar, a teaspoon of honey, about half a teaspoon of finely grated fresh ginger root, Dijon mustard, as well as some salt and pepper and whisk all that vigorously with a fork or flat whisk until well combined and slightly emulsified, then pour that lovely dressing right over the reserved salad.
Toss well and then transfer your finished carrot salad to a serving bowl; garnish with more pumpkin seeds, chopped parsley and grated coconut, if desired.
Serve immediately or place your salad in the refrigerator for a couple of hours to allow flavors to meld.
And then, get ready to have your mind blown! You simply won’t believe that carrot salad could actually taste this good…
Now just for fun — or for the record — I kept one of the original pictures below…
If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
Best Carrot Salad EVER
For the salad
- Combine all the ingredients for the salad in a large mixing bowl. Set aside
- In a small container or measuring cup, combine the avocado oil, apple cider vinegar, honey, gingerroot, mustard, salt and pepper and whisk vigorously with a fork or flat whisk until well combined and slightly emulsified. Pour over the reserved salad and toss well.
- Transfer to serving bowl and garnish with more pumpkin seeds, chopped parsley and grated coconut, if desired.
- Serve immediately or place in the refrigerator for a couple of hours to allow flavors to meld.