I love carrots and raisins and together they make a grand salad. But for those who are lactose, gluten and dairy/eggs intolerant – I had to come up with a different approach. You will LOVE This recipe – I do!
Carrot Raisin ( and edamame if desired) Salad ( for 20 people)
Ingredients
- 6 lb carrots
- 1 cup extra virgin olive oil*
- juice of 1 lemon
- 8 tsp Dijon mustard
- 2 tsp ground cinnamon
- 2 tsp paprika
- 1 tsp ground cumin
- 4 tsp salt
- freshly ground black pepper
- 1 cup toasted pine nuts
- 4 cup raisins
- 4 cup chopped curly parsley
Instructions
- Wash and peel the carrots, then shred them using the shredding disk of a food processor. You could also use a grater but that might take a while.
- In a large bowl, whisk to combine the olive oil, lemon juice, dijon mustard, cinnamon, paprika, cumin, salt, and pepper to taste.
- Add the shredded carrots, pine nuts, raisins, and parsley. Toss well to coat.
- If possible, let the dish rest for an hour before serving, either at room temperature or in the refrigerator, so the flavors can meld. Enjoy!
- The carrot salad will keep for a week in the refrigerator.
- I had some extra edamame and added that – it made it look pretty but also tasted amazing! I added about 2 cups. ( see second picture below)
