Wheat Free Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, crunchy, and bursting with layers of flavor, this carrot salad is the kind of dish that earns compliments every time it shows up at the table. The ginger-citrus dressing — built from fresh lemon juice, lemon zest, grated ginger, and a touch of honey — brings a zingy warmth that makes the whole bowl come alive. 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 shredded carrots. Dried currants bring little pops of sweetness, and a short rest before serving lets them plump up and lets the carrots soak in all that citrusy goodness. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required — just wholesome produce, nuts, and pantry staples working together beautifully. Fresh parsley ties it all together with a clean, herby finish that keeps the dish feeling light. This one works just as well as a weeknight side as it does packed into a lunch container the next day.
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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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