What can I say? I have awesome friends. For Christmas, my friend, Sarah, bought me these awesome recipe cards. So, now I can stop memorizing my favorite recipes.
I’ve actually never had carrot salad. Something always seems weird to me about eating sweet vegetables or fruits in a mayonnaise suicide. I know carrot salads always seem to make appearances at the church potlucks or summer family BBQs, but I usually steer clear.
I had some left over carrots I needed to use, so after looking up the basic components of a carrot salad, I decided to give a recipe a whirl.
Revamped Carrot Salad (Grain, Egg, Dairy Free)
What you need:
6 large carrots, grated
1/2 c cashew butter (I used East Wind raw)
1/2 c dried cranberries
1/4 c unsweetened almond milk
2 Tbsp lemon juice (I squeezed 3 lemon wedges)
1 to 1 1/2 tsp sea salt
What to do:
Soak 1/4 c of dried cranberries in hot water for about 25-30 minutes, until plump. Drain cranberries and add plump cranberries to food processor. Add cashew butter, almond milk, and lemon juice to processor. Blend until cranberries are broken down.
In a large bowl, grate carrots using a hand grater or food processor attachment. I like grating by hand, it actually makes me feel more like I’m making something from scratch.
Add cashew mixture to carrots and fold until carrots are covered. It may not look like enough dressing, but believe me, it will cover it all.
Once mixed, sprinkle with salt and add remaining dried cranberries. You could even add pieces of cashew if you wanted.
Chill 30 minutes to an hour before serving. Or not, and just dig in.