Anti Inflammatory Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, crunchy, and loaded with ingredients that genuinely pull their weight on the wellness front, this is the kind of salad that earns a permanent spot in your weekly rotation. Coarsely grated carrots form the base, giving every forkful a satisfying texture, while dried currants add little bursts of sweetness that balance the sharp citrus dressing beautifully. The ginger-citrus vinaigrette is where the real magic happens — fresh ginger, lemon juice, lemon zest, and a quarter teaspoon of turmeric come together with extra-virgin olive oil and a touch of honey for a dressing that's bright, warming, and deeply flavorful. Toasted walnuts bring healthy fats and a nutty crunch that makes this feel far more substantial than a typical side salad. Every single ingredient here — from the turmeric and ginger to the olive oil and walnuts — is a recognized staple in anti-inflammatory eating, so nothing feels forced or like a compromise. A short 10-minute rest before serving lets the currants plump up and the carrots soak in all that citrusy goodness, which means the flavor only gets better as it sits. This recipe serves four and comes together with minimal effort, making it an easy weeknight win or a standout addition to any spread.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb carrots, peeled and coarsely grated
- ⅓ cup dried currants
- ½ cup raw walnuts, roughly chopped
- 3 tbsp fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden at the edges. Transfer immediately to a plate to cool.
- 2
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, ginger, honey, turmeric, salt, and black pepper until fully combined.
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