Carrot Salad

Make Carrot Salad: a crisp, tangy tri-color carrot salad with walnuts, craisins and a bright herby dressing.

Ingredients

• 1 pound carrots, (tri color for presentation)
• ⅔ cup walnuts, (chopped)
• ½ cup craisins
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 2 teaspoons fresh thyme, (chopped)
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

Step 1: Prepare and combine the carrots, walnuts and craisins

Wash and trim one pound of tri-color carrots (bright orange, deep purple, sunny yellow). Peel as needed and julienne them into thin, crisp matchsticks so every piece reads as a delicate, crunchy ribbon. Place the shredded carrots into a wide matte white ceramic mixing bowl, then add the roughly chopped walnuts and the chewy craisins. Toss gently in the bowl so the colors and textures are layered together — long fine carrot strands, irregular crunchy walnut pieces, and dark jewel-like dried cranberries — all sitting ready for the dressing.

Step 2: Whisk the bright, herby dressing and finish texture

In a small glass bowl or jar, whisk 2 tablespoons lemon juice with 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 tablespoon honey and 1 tablespoon Dijon mustard until glossy and slightly emulsified; fold in 2 teaspoons chopped fresh thyme and season with 1 teaspoon salt and 1 teaspoon pepper. The dressing should be thin enough to coat the carrot ribbons but cling to the grooves of the juliennes, shimmering with flecks of thyme. Have the whisk or a small wooden spoon resting in the dressing vessel so the scene feels active and lived-in.

Step 3: Dress, toss and serve immediately (or chill briefly)

Pour the dressing over the bowl of julienned carrots, walnuts and craisins and toss thoroughly so every matchstick strand is lightly glazed — observe the glossy sheen, the tiny thyme flecks, the contrast between crunchy and chewy bites. Transfer or present the salad in the same wide shallow matte white bowl, leaving a wooden serving spoon resting in the salad for a rustic touch. Serve immediately for the brightest crunch, or cover and refrigerate for a few hours to let the flavors soften and the textures meld.

Notes

• Use a mandoline or julienne peeler for uniform carrot matchsticks.
• Toast walnuts briefly in a dry skillet to boost flavor.
• Keep dressing separate if you want maximum crunch when serving.
• Substitute maple syrup for honey to make it vegan.
• Adjust salt and lemon to taste, adding more lemon for brightness.