Week Day Carrot Salad

by kellylavieri on March 25, 2015

carrot salad


  • 2 cups shredded carrots
  • ½ cup raisins (or dried cranberries)
  • ¼ cup walnuts, chopped (you could also substitute pumpkin seeds or sunflower seeds to make a nut-free version)
  • 2 tbsp maple syrup
  • 1 tbsp tahini
  • 2 tsp freshly squeezed lemon juice


  1. Shred your carrots (use the food processor if you have a shredding attachment) and toss them into a medium-sized bowl.
  2. Chop the walnuts and add them along with the raisins to the bowl.
  3. Whisk together the maple syrup, tahini and lemon juice to make a dressing.
  4. Drizzle the salad with the dressing, then mix well.
  5. Taste and adjust the dressing if necessary.

Leave a Comment

Previous post:

Next post: