Garlic-Infused Carrot Salad
Prep. Time
10 minutes
Cook Time
-
Servings
2-4 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
The flavors of this carrot salad are bold, punchy, and bright, thanks to fresh garlic and a few other simple ingredients. It's so simple but somehow manages to be both super healthy and completely crave-worthy. I love making a big batch and tossing it into wraps, grain bowls, or as a refreshing salad with a warm meal. It pairs well with brunch too, and so easy to put together (no knife is needed!) that we often make it when we travel too.
Ingredients
1 bag of shredded carrots
2 tbsps vegan mayonaise (for a soy-free recipe, ensure you're using a soy-free mayo)
1 tbsp lemon juice
3-4 garlic cloves, finely minced
1 tsp granulated sugar
1 tsp salt
Instructions
Place the shredded carrots in a mixing bowl (or directly in a serving bowl).
Peel and finely mince the garlic cloves.
Add the vegan mayonnaise, garlic and lemon juice, and mix well until combined to a consistent result.
Serve with your favorite bread & spread, as a brunch salad or as a refreshing side for any meal, at home or on the go!
Notes
If preferred or if that's what your pantry allows, substitute the bag of shredded carrots with 3 freshly peeled carrots, and shred it to medium pieces (not too thin but also not thick so it doesn't look like small carrot sticks) using a manual grater or a food processor with the grating attachment.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.