Carrot Slaw with Lemon-Honey Dressing

Name: Carrot Slaw with Lemon-Honey Dressing
Yield: Makes 4 Servings
Ingredients: fresh flat-leaf parsley, 1 Tbsp chopped; carrots, 1½ lb (750 g), peeled and grated; fresh lemon juice, 2 tsp; sherry vinegar, 2 Tbsp; extra-virgin olive oil, 2 Tbsp; sea salt, ¼ tsp; honey, 1½ tsp; Marcona almonds, ¼ cup (1 oz/30 g); golden raisins, ½ cup (3 oz/90 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

In this sweet-and-tangy slaw, raw carrots develop flavor in a lemony dressing, and delicate Marcona almonds add a salty crunch. If you can’t find Marconas, which are imported from Spain, feel free to use regular sliced almonds instead.

Ingredients

extra-virgin olive oil, 2 Tbsp
sherry vinegar, 2 Tbsp
fresh lemon juice,

Garnish
Side dish
Vegetarian
Gluten-free

Method

In a large salad bowl, whisk together olive oil, vinegar, lemon juice, honey, and salt.
Add carrots, raisins, almonds, and parsley to bowl and stir to mix and coat well. Serve right away, or cover and refrigerate for up to 1 day. Bring to room temperature before serving.