Carrot Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This salad is colorful, healthy, and delicious—three reasons to enjoy a second helping!


  • 8 locally grown organic carrots, grated
  • 1 small head locally grown red cabbage, shredded
  • 1 cup locally grown blueberries
  • 1 tablespoon caraway seeds
  • ¼ cup raspberry vinegar
  • ½ cup low-fat organic plain yogurt
  • Sea salt and pepper, to taste


    Combine the ingredients in a bowl. Using your hands or two spoons, toss well to combine. Taste for seasonings.