Raw Recipes

Carrot Salad with Parsley and Walnuts

Posted on March 11 2013 | (1) Comments
Category: Soup and Salad Recipes

Carrot Salad with Parsley and Walnuts

Yield: 1 serving
Please diners of all ages with this simple, refreshing salad. The savory lemon dressing balances the sweet carrots perfectly.


  • 1 cup peeled and shredded carrots
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped walnuts, unsoaked
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • Dash ground pepper (optional)


  • cutting board
  • peeler
  • grater, or a food processor fitted with a shredding disk
  • measuring cups
  • chef’s knife, 8-inch
  • measuring spoons
  • citrus juicer or reamer
  • medium bowl
  • rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Carrots with Parsley and Walnuts will keep for 3 days.

Per serving: calories: 174, protein: 3 g, fat: 13 g, carbohydrate: 11 g, fiber: 4 g, sodium: 320 mg

Carrots with Golden Raisins and Fresh Mint: Omit the parsley and walnuts. Add 2 tablespoons of golden raisins, soaked in water for 10 minutes (to plump and soften) and drained, and 2 tablespoons of chopped fresh mint.

Previous Comments

On July 05, 2013 .(JavaScript must be enabled to view this email address) said...

Thank you for this recipe.  I just bought a beautiful bunch of organic carrots from a local farmer for $0.99.  I am going to make this for dinner!

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