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Spice-up-Your-Life Carrot Salad
This FRESH grated carrot salad is a vibrant, tangy, and refreshing side dish or snack that has a welcome little kick thanks to the spices!
The combination of crunchy, sweet, and slightly spicy makes for an irresistible and interesting salad to add to your collection of favorites!
Budget-friendly thanks to the very BASIC ingredients, completely nutrient-packed, yet still ABSOLUTELY mind-blowing delicious!
Our Spiced Carrot Salad is surprisingly hearty and sturdy…PERFECT to make for meal prep for your busy week ahead, as it holds up very well in the fridge.
If you’re looking for something FRESH and tasty to bring to a potluck or BBQ this summer without spending a ton of cash, and still impressing your crowd, then you’re gonna love this one!
Spiced Carrot Salad is the perfect dish to bring or serve at parties since it actually tastes even BETTER when made a few hours ahead! Double, or triple the recipe because it will go fast.
Rachel’s Tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
I REALLY prefer golden raisins over the typical raisins we all grew up with.
Golden raisins are much plumper, and juicy, with a more delicious, fruitier, lighter flavor.
Have you tried them yet?
If you search the health food stores or Amazon, you can often find raisins sweetened with pure apple juice rather than cane sugar.
Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor.
The fresh lemon zest really elevates your salad game! Don’t skip it!
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste super bright and fresh.
Some Carrot facts if you care:
These party platter favorites are one of the most nutritious veggies out there as they are loaded with vitamins, minerals, and antioxidants.
They may help fight cancer, lower your blood pressure, keep your immune system strong, help your bones stay healthy, AND help protect your vision.
Fun Fact: If you eat more than 10 medium-sized carrots a day for a few weeks, you’ll build up too much beta-carotene in your body and develop a condition called carotenemia … and your skin will start to turn orange!
Carrots are great in soups, salads, stews, stir-fries, and casseroles. You can eat them raw, steamed, roasted, baked, and even juiced.
How often do you eat carrots? (Hopefully you’re not eating 10 of them every day!)
REFERENCES:
Medical News Today
WebMD
Cleveland Clinic
Garbanzo beans, or chickpeas, are full of protein, fiber, and loaded with vitamins and minerals.
Canned, jarred, or pouches of chickpeas or garbanzo beans are readily available at local grocers and online retailers such as Amazon.
I love to keep them in my pantry because I don’t always plan ahead to soak my own beans, so the canned ready-to-eat option shaves a lot of time off prep!
That being said, cooking your own dried chickpeas or beans at home is more cost-effective, and you’ll get to choose and control what is added, such as salt or herbs.
Using dried chickpeas or beans (not canned):
The package of dried beans/chickpeas will have directions for you to soak and cook them at home.
You’ll just need to plan ahead the day before you’re going to follow my hummus recipe below.
When I’m using dried chickpeas, I usually soak them overnight with PLENTY of water because they will expand.
After an overnight soak, I’ll rinse them off, then add fresh water to the pot. Simply cook them over a low simmer for around 2 hours.
Your chickpeas can be cooked all by themselves or with garlic cloves, onion pieces, carrots, celery, or bay leaves, sea salt, or even broth added to the pot for flavor.
Don’t overcook them, as we still want a firm texture much like canned chickpeas.
Allow to cool and dry completely, then follow the directions for the recipe below.
Ohh…Be SURE to try out these salad recipes, too:
CFC’s FAVORITE Crunchy Kale Salad
Thai Inspired Salad
Layered Sweet Potato Salad
Grilled Asparagus Salad
Broccoli + Fresh Corn + Bacon Salad
4 servings
Ingredients:
- ¼ cup golden raisins
- 1 x 15 oz jar chickpeas, drained and rinsed
- 1 fresh lemon, zest and juice
- 1 lb rainbow carrots
- 2 Tbsps extra-virgin olive oil
- 1 fresh garlic clove, pressed
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt, or to taste
- 1/4 cup chopped fresh parsley
Instructions:
Place the raisins, lemon zest, lemon juice and chickpeas in a large bowl and stir to combine.
Using a food processor or hand grater, shred your carrots then place them in the bowl.
Add in all of your remaining ingredients: olive oil, garlic, seasonings, and parsley.
Taste test, then add more of anything you like to fit your taste preference.
Stir well to combine and serve immediately, or cover and allow to sit in the fridge for at least 30 minutes for best flavor.
Will stay fresh in the fridge for 3-4 days.
Enjoy!
Rachel
Ingredients
- ¼ cup golden raisins
- 1 x 15 oz jar chickpeas, drained and rinsed
- 1 fresh lemon, zest and juice
- 1 lb rainbow carrots
- 2 Tbsps extra-virgin olive oil
- 1 fresh garlic clove, pressed
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt, or to taste
- 1/4 cup chopped fresh parsley
Instructions
- Place the raisins, lemon zest, lemon juice and chickpeas in a large bowl and stir to combine.
- Using a food processor or hand grater, shred your carrots then place them in the bowl.
- Add in all of your remaining ingredients: olive oil, garlic, seasonings, and parsley.
- Taste test, then add more of anything you like to fit your taste preference.
- Stir well to combine and serve immediately, or cover and allow to sit in the fridge for at least 30 minutes for best flavor.
- Will stay fresh in the fridge for 3-4 days.
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