Xanthan Gum Free Carrot and Currant Salad with Ginger-Citrus Dressing
Bright, earthy, and just a little unexpected, this carrot and currant salad is the kind of dish that earns compliments at every potluck and weeknight dinner table alike. The ginger-citrus dressing — built from fresh lemon juice, lemon zest, grated ginger, honey, and a touch of turmeric — is whisked together in minutes and brings a warm, zippy punch that makes the whole bowl sing. Toasting the walnuts in a dry skillet before tossing them in is a small step that pays off big, adding a deep nuttiness that plays beautifully against the sweet chew of the dried currants. Many store-bought dressings and packaged salad kits rely on thickeners and stabilizers you'd rather avoid, but everything here is straightforward whole-food ingredients with zero hidden additives. The dressing emulsifies naturally from the olive oil and citrus, so there's no need for any binding agents whatsoever. Letting the salad rest for ten minutes before serving is the secret move — the currants plump, the carrots soften just slightly, and the flavors meld into something that tastes like it took far more effort than it did. Serve it alongside grilled proteins, grain bowls, or honestly just eat it straight from the mixing 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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