Carrot Vinaigrette Salad
Cuisine: Southern
  • For the vinaigrette:
  • 1 tablespoon olive oil
  • ¼ cup fruit flavored balsamic vinegar (or 3 tablespoons each of apple cider vinegar & honey)
  • ⅛ tsp. red pepper flakes
  • zest from one orange
  • ⅓ cup raisins
  • For the salad:
  • 3 cups shredded carrot (about .80 lb.)
  • ⅓ cup parsley, minced
  • Peeled & sectioned orange
  1. Make the vinaigrette and soak the raisins in it for at least an hour or overnight.
  2. Grate the carrots on a box grater.
  3. Finely chop the parsley and mix throughout.
  4. Peel and section the orange & serve alongside the salad.
I've used peach, lemon & grapefruit balsamic vinegar with this - all good.
For a more savory version replace the parsley with chopped chives.
Keeps in the fridge for several days.
Recipe by The FrangloSaxon Cooks at