Carrot Salad with Honey-Lemon Dressing
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Carrot Salad with Honey-Lemon Dressing
A divine salad—change it up from the same old, same old. Here we combine carrots and celery root (also known as celeriac) in a quick shredded slaw. Try it as a change from an ordinary mixed green salad.
Times
- Prep Time : 15 min min
- Ready Time : 15 min
Servings
Ingredients
- 2 tablespoons walnut oil or canola oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 small shallot, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups shredded carrots (about 4 medium)
- 1 cup peeled and shredded celery root (see Note)
- 1/4 cup golden raisins
- 1/4 cup chopped walnuts, toasted (see Tip)
Directions
Preparation
- Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.
Tips
Ingredient Note: Look for celery root (or celeriac) in the refrigerated produce section near other root vegetables. To peel it, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to remove all the fibrous skin.
Per serving: 190 calories; 12 g fat (1 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 2 g protein; 3 g fiber; 357 mg sodium; 384 mg potassium
Nutrition Bonus: Vitamin A (204% daily value), Vitamin C (16% dv).
Exchanges: 1 fruit, 2 vegetable, 2 fat
Contributed by: EatingWell.com
About Eating Well
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Pareve , Appetizers, Salads, Sauce & Dressing, Side Dish, Vegetable Side , Rosh Hashanah, Shabbat, Shavuot , Asian , No Cook, Quick (under 30 minutes) , Gluten Free, Low Fat, Picnic, Vegan, Vegetarian , Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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The photo shows greens, but there is none listed in the ingredients.
You are right, it was the wrong picture, this is now the right one.