Hazelnut Free Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, earthy, and just a little unexpected, this shredded carrot salad hits every note you want from a fresh side dish — sweet, tangy, herby, and with a satisfying crunch from toasted walnuts. The ginger-citrus dressing is the real star here, built from fresh lemon juice, lemon zest, grated ginger, honey, and a pinch of turmeric that gives everything a warm golden glow. Dried currants add little bursts of sweetness that play beautifully against the brightness of the lemon, while the parsley keeps it feeling light and fresh. Toasting the walnuts in a dry skillet before tossing them in is a small step that makes a big difference — it draws out their natural richness and adds a deeper, nuttier flavor without any extra fat. Letting the salad rest for ten minutes before serving isn't just a suggestion; it's what allows the currants to plump and the carrots to soak up all that dressing. For anyone navigating tree nut concerns around hazelnuts specifically, this recipe leans on walnuts instead, so you get all the satisfying crunch and healthy fat without the ingredient you're avoiding. It works as a vibrant side for grilled proteins, a topping for grain bowls, or honestly just eaten straight from the bowl.
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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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