Carrot-Raspberry Salad

Preparation info

  • Difficulty


  • Serves


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

Carrots are so rich in color, flavor, and beta-carotene, and they’re available and affordable year-round. And who doesn’t like carrots?


  • 8 medium carrots, shredded
  • ½ pint raspberries
  • 2 medium Valencia or other oranges
  • 4 large or 8 small mint leaves, apple mint or other, cut in half lengthwise
  • ¼ cup raspberry vinegar
  • Sea salt and pepper


  1. Place the shredded carrots and raspberries in a bowl. Grate a teaspoon of the orange zest from one orange and add it to the bowl. Peel the oranges, cut in half, then cut each half into thin slices. Add to the bowl, including any juices. Add the mint leaves.
  2. Using your hands or two wooden spoons, toss gently to combine. Drizzle the vinegar evenly over the salad, then sprinkle with sea salt and pepper. Toss gently but thoroughly to coat. Taste for seasoning.