Cinnamon Free Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, crunchy, and packed with flavor, this carrot and currant salad is the kind of dish that looks effortless but tastes like you really thought it through. Coarsely grated carrots form the base, tossed with chewy dried currants, toasted walnuts, and fresh parsley for a mix of textures that keeps every bite interesting. The ginger-citrus dressing is where things really come alive — fresh lemon juice, lemon zest, and finely grated ginger create a zippy, aromatic vinaigrette that's balanced out by a touch of honey and a hint of golden turmeric. Many spiced carrot salads lean heavily on warming blends that can be tricky to avoid, but this one skips all of that entirely. Every ingredient here is straightforward and easy to verify, so you can dress and toss with total confidence. Toasting the walnuts in a dry skillet before adding them is a small step that pays off big, deepening their flavor and adding a satisfying crunch against the tender carrots. Letting the finished salad rest for a few minutes before serving allows the currants to plump and the dressing to soak in, making the whole thing taste even better than it does fresh out of the bowl. It works beautifully as a side dish or a light lunch on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!