The Best Shredded Carrot Salad with Cranberries Recipe Ever

Shredded carrot salad brings vibrant colors and delightful crunch to any meal, upgradeing ordinary vegetables into a spectacular side dish.

Raw carrots offer incredible nutritional benefits that make this recipe both delicious and healthy.

The bright orange strands mix beautifully with tangy dried fruit, creating a harmonious balance of sweet and tart flavors.

Crisp textures and zesty notes dance across your palate with each refreshing bite.

Light and energizing, this simple salad works perfectly as a quick lunch or elegant accompaniment to main courses.

Nutritionists adore these root vegetable preparations for their remarkable vitamin content and incredible versatility.

Grab your grater and mixing bowl for a culinary adventure that promises to tantalize your taste buds.

Tips for Bright and Fresh Carrot Cranberry Salad

• Grate Carrots Perfectly: Use a box grater or food processor with a shredding attachment to create uniform, delicate carrot strands that absorb dressing beautifully.
• Toast Walnuts Carefully: Warm nuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning and enhance their rich, nutty flavor.
• Adjust Dressing Consistency: Add mayonnaise or lemon juice gradually to control thickness and tanginess, ensuring the salad isn't too wet or dry.
• Chill for Flavor Fusion: Let the salad rest in the refrigerator for 15-30 minutes before serving to allow ingredients to marinate and develop deeper taste profiles.
• Customize with Freshness: Experiment with adding fresh herbs like chopped parsley or mint to bring extra brightness and complexity to the salad.

How to Keep Carrot Cranberry Salad Fresh Longer

• Refrigerate: Store leftover salad in an airtight container for up to 2-3 days. The fresh ingredients might slightly soften but will remain delicious.
• Prevent Browning: Drizzle extra lemon juice over the salad before storing to prevent apple browning and maintain crisp texture.
• Serve Chilled: When ready to enjoy leftovers, give the salad a quick stir to redistribute dressing and serve directly from the refrigerator for best taste and crunch.

What to Serve with Shredded Carrot Salad

• Pair with Crisp White Wine: Complement the salad's bright, tangy flavors with a chilled Sauvignon Blanc or Pinot Grigio, cutting through the creamy dressing and enhancing the fresh carrot and cranberry notes.
• Match with Herb-Roasted Chicken: Create a balanced meal by serving the carrot salad alongside a tender, rosemary-infused roasted chicken breast, where the salad's sweetness and crunch provide a perfect counterpoint.
• Combine with Whole Grain Toast: Add a hearty element by presenting the salad with rustic whole grain toast or sourdough bread, offering a satisfying textural contrast and additional nutty undertones that echo the toasted walnuts.
• Refresh with Sparkling Water: Cleanse the palate between bites with a zesty citrus-infused sparkling water, which highlights the salad's lemony dressing and provides a light, effervescent accompaniment.

Flavorful Add-Ins for Carrot and Cranberry Salad

• Apple-Free Crunch: Skip the apple and add diced jicama for extra crisp texture and a mild, refreshing flavor.
• Herb-Infused Mix: Incorporate fresh chopped mint or parsley to elevate the salad's brightness and add a green herbal note.
• Protein Power Boost: Sprinkle grilled chicken strips or crumbled feta cheese to transform the salad into a satisfying main course.
• Spicy Citrus Kick: Replace lemon juice with orange juice and add a pinch of cayenne pepper for a zesty, warm undertone.

Why Shredded Carrot Salad with Cranberries Is Light and Tangy

• Burst with Fresh Crunch: Enjoy an explosion of crisp textures from shredded carrots and toasted walnuts that deliver a satisfying bite with every forkful.
• Quick and Simple Prep: Whip up this delightful salad in just minutes with basic ingredients, making it perfect for busy weeknight dinners or last-minute side dishes.
• Balanced Flavor Harmony: Experience a delicious blend of sweet cranberries, tangy lemon dressing, and nutty walnuts that create a complex and exciting taste profile.
• Healthy Nutrient Powerhouse: Pack your meal with vitamins from fresh carrots, antioxidants from cranberries, and protein from walnuts, making this salad a nutritious choice for wellness-minded eaters.

Ingredients for Shredded Carrot Salad with Cranberries

• Mayonnaise: Creamy base that adds richness and binds the dressing together, choose a high-quality, smooth variety.
• Lemon Juice: Bright, tangy element that balances the dressing and adds freshness.
• Sugar: Subtle sweetness to round out the flavor profile, helps balance the acidity.
• Salt: Enhances overall taste and brings out the individual ingredient flavors.

• Shredded Carrots, Apple: Crunchy, fresh foundation of the salad, select crisp and vibrant carrots and a sweet-tart apple variety like Granny Smith.
• Dried Cranberries, Raisins: Sweet, chewy additions that provide bursts of flavor and natural sweetness.

• Walnuts: Toasted nuts add a rich, earthy crunch and provide healthy fats, choose fresh, high-quality nuts for best flavor and texture.

How to Make This Sweet and Crunchy Carrot Salad

Step 1: Shred Carrots

Wash carrots thoroughly. Use a box grater or food processor to shred carrots into thin, delicate strips. Place shredded carrots in a large mixing bowl.

Step 2: Prepare Apple

Wash and core the apple. Chop apple into small, bite-sized pieces. Add chopped apple to the bowl with carrots.

Step 3: Toast Walnuts

Heat a dry skillet over medium heat. Add walnuts and toast for 3-5 minutes, stirring constantly until golden and fragrant. Remove from heat and let cool.

Step 4: Create Creamy Dressing

In a small bowl, whisk together mayonnaise, lemon juice, sugar, and salt until smooth and well blended.

Step 5: Combine Salad Components

Add dried cranberries and toasted walnuts to the carrot and apple mixture. Pour dressing over the salad.

Step 6: Toss and Mix

Gently toss all ingredients until every piece is evenly coated with the creamy dressing.

Step 7: Chill and Serve

Refrigerate salad for 15-20 minutes to enhance flavors. Serve chilled as a refreshing side dish or light lunch.

Shredded Carrot Salad with Cranberries Recipe

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4.8 from 25 reviews

• Total Time: 10 minutes
• Yield: 4 1x

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Description

Moroccan-inspired shredded carrot salad brings zesty Mediterranean flavors to your table. Crisp carrots mingle with tart cranberries, creating a refreshing side dish that sparkles with citrusy notes and delicate spices, making you crave each vibrant bite.

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Ingredients

Scale 1x2x3x

Salad Ingredients:

• 4 cups (960 milliliters) shredded carrots
• 1 large apple, cut into small pieces
• 1 cup (150 grams) dried cranberries
• 0.25 cup (30 grams) chopped toasted walnuts

Dressing Ingredients:

• 0.5 cup (120 milliliters) mayonnaise
• 1 tablespoon (15 milliliters) lemon juice
• 0.5 tablespoon (7.5 milliliters) sugar
• 0.25 teaspoon (1.25 milliliters) salt

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Instructions

1. Peel and grate carrots into fine, delicate strands using a box grater or food processor, ensuring uniform texture throughout the salad.
2. Core and dice apple into small, precise cubes, preventing browning by immediately incorporating into the mixing bowl.
3. Create a creamy dressing by whisking mayonnaise, freshly squeezed lemon juice, granulated sugar, and a pinch of salt until silky and well-integrated.
4. Toast walnuts in a dry skillet over medium heat, stirring constantly to prevent burning, until they release a fragrant, nutty aroma and turn golden brown.
5. Combine grated carrots, diced apple, plump dried cranberries, and toasted walnuts in a spacious mixing bowl, creating a vibrant and colorful base.
6. Drizzle the prepared dressing over the salad ingredients, gently folding with a spatula to ensure every component is evenly and delicately coated.
7. For enhanced flavor development, allow the salad to rest in the refrigerator for 15-20 minutes before serving, letting the ingredients harmonize.
8. Serve chilled as a refreshing side dish or light lunch, garnishing with additional chopped walnuts if desired for extra crunch.

Notes

• Toasting walnuts beforehand releases their rich, nutty essence, creating a deeper flavor profile that perfectly complements the bright, crisp carrots.
• Refrigerating the salad for 15-30 minutes allows the dressing to gently infuse each ingredient.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Lunch, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 285
• Sugar: 22 g
• Sodium: 110 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 10 mg