BHA & BHT Free Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, crunchy, and packed with layers of flavor, this carrot and currant salad is the kind of dish that looks effortless but tastes like you really thought it through. The ginger-citrus dressing — built from fresh lemon juice, lemon zest, grated ginger, honey, and a touch of turmeric — comes together in minutes and brings a warm, zippy brightness that makes the whole bowl sing. Avoiding BHA and BHT can be trickier than it sounds, since those preservatives sneak into packaged dressings, dried fruits, and even some nut products, but every ingredient here is whole and straightforward with nothing hidden in the label. Raw walnuts get a quick toast in a dry skillet, which deepens their flavor without any added oils or coatings. The dried currants plump gently as the salad rests, soaking up the dressing and adding little bursts of sweetness against the earthy carrots and fresh parsley. It works beautifully as a side for grilled proteins or grain bowls, and it holds up well if you want to make it ahead — the flavors only get better as they meld.
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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
- 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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