Carrot Salad with Raspberry Vinaigrette

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Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a do in advance salad the flavor improves if you do it a day or even two in advance. Great served with a BBQ

Ingredients Nutrition

Directions

  1. Mince parsley in the processor, stalks removed, usinmg on/off.
  2. Reseve 2 tbsp of the parsley and refrigerate.
  3. add all remaining ingredient to a bowl, including parsley and mix well.
  4. Julienne or shred the carrots using your food processor.
  5. Toss carrots with the vinaigrette.
  6. Cover and refrigerate.
  7. Before serving check your seasoning and sprinkle with the reserved parsley.
Most Helpful

5 5

This was delicious. I added some thinly sliced red onion. It was very pretty with the orange, red, and green of the parsley. The cinnamon and raspberry were great flavours with the carrots. I will definitely make this again-so simple, so tasty!