When I first tasted this divine, winter carrot salad it was love at first bite. I simply fell in love it was SO amazingly delicious. The taste of something so fresh, crunchy and with a touch of sweet was a heavenly experience! My taste buds squealed with delight. I savored each bite I took and sighed with an overwhelming sensation of pure bliss. (Isn’t is just gorgeous?!)
This past January, I hosted a potluck dinner for my local Weston Price Chapter group. Several folks attended and everyone brought something yummy to share. One woman brought a carrot salad to share. When I saw that was what she signed up for, I’ll be honest I wasn’t all that excited about it.
(Oh, and by the way – here is the dish I served that night that was a smash hit and the salad paired quite nicely with it: Creamy Chicken & Wild Rice Slow Cooker Stew).
Once dinner began and we all piled our plates high with all the tasty samplings everyone brought my mind began to open to the carrot salad. Conversations were casually going as I took my first bite of that carrot salad, and OH MY HEAVENS! I think I completely interrupted everyone mid-conversation to exclaim my enthusiasm for how absolutely divine the salad was. Immediately, I insisted that Jamie (the woman who brought the salad) share the recipe with me. In fact, I specifically asked her if I could share the recipe on my blog. She said it was simply a combination of two recipes from the cookbook, ‘Nourishing Traditions.’ Eureka!
I set out to make the recipe as soon as I had the chance and now it’s a staple side dish for my weekly winter menu plan. I can’t keep it around for long, it’s just that good! Two of my boys in particular could devour a large portion of it in one fell swoop. I hope you will try the recipe soon and fall in love at first bite, like I did.
- 2 pounds carrots, peeled and cut into a julienne
- 2 cups chopped celery
- 2 cups diced bell peppers
- 2 bunches scallions, chopped
- 1 bunch of cilantro, roughly chopped
- 1 cup of organic raisins (or other dried fruit of your choice)
- 1 cup raw pecans, toasted and chopped
- 2 cups Balsamic Dressing (recipe below)
- Sea Salt & fresh pepper to taste when serving
- Mix all ingredients, except for the pecans and dressing, together in a small/medium serving bowl.
- Mix well.
- When you are ready to serve, add the dressing and top with the pecans.
- If you plan to store the leftovers for another day, do not add the pecans. Simply leave them in a bowl on the side and spoon on each individual serving as desired.
- Balsamic Dressing:
- /4 cups extra virgin olive oil
- Tbsp. expeller-pressed flax oil
- Tbsp. or ⅜ cup balsamic vinegar
- -3 teaspoons dijon mustard
- Add all ingredients into a mason jar, place on a plastic lid tightly and shake well until emulsified.
Have you found a local Weston A. Price Chapter near you? Find out more about the Weston A. Price Foundation and search for a chapter near you. Who knows, you could enjoy potluck dinners and much more with other like-minded real foodies that have a passion for nutrient dense goodness in everything they eat! Join my local group’s page: WAPF Delaware County Chapter
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