This carrot dill salad is based on one of my favorite sides from Yalla in Culver City. It’s the perfect side of freshness to a heavy meat dish, and it’s really simple to make. I prefer to make it ahead of time so the carrots and raisins have time to soak up the dressing and soften a bit. The raisins, carrots, and honey all lend this dish a surprising sweetness, so even the pickiest of eaters will be happy for an extra serving. This can easily be transported to a BBQ or serve it with brunch on Easter morning.
Carrot Dill Salad
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 4
Ingredients
- 10 oz bag of shredded carrots (trader joes)
- 3 tbsp chopped fresh dill
- 1 cup of golden raisins
- 3 tbsp raw red wine vinegar (Eden)
- 3 tbsp of extra virgin olive oil
- the juice of one orange
- 1 tsp of wildflower honey
- ½ tsp sea salt
Instructions
- Shred carrots in food processor if you didn't buy carrots that have already been shredded. Add to large bowl.
- Chop fresh dill and add to bowl.
- Mix in raisins, red wine vinegar, olive oil, the juice of one orange, honey and sea salt.
- Mix through and enjoy.
Notes
Make it ahead so that the carrots and raisins can soak up the dressing.
This is cool & easy. I think I needed to serve this on Easter Sunday for family bonding.
It was easy, and one of my favorites for an Easter brunch.