This Carrot Salad with Pine Nuts, raisins, fresh herbs, and a light mayo-yogurt dressing is a simple and tasty dish that will be ready in under 15 minutes. Serve it as a salad or side dish or even a light meal, with some crusty bread.Jump to Recipe
Hey folks – how are you doing? I hope this new week has been treating you well so far, as well as new year.
I am doing well too, thanks for asking. But I am struggling a tad with getting back to my blog and regular schedule, I must admit. Well, January is generally harsh and slow, in my book, and the weather does not help, either. Who can relate? :)
That said, I am going to keep it short and easy today.
Carrot Salad with Pine Nuts
Who loves some good carrot salad, please raise your hand(s)? We do!
They are easy and quick to make, cheap (which is quit important considering soaring prices for groceries), and versatile. And it is healthy, too. While I still use some mayo just for the added depth of flavour, it is combined with plain yogurt or sour cream. Hence, it is perfect especially for those who control their calorie and fat intake.
Pine nuts add a lovely crunch and makes the flavour profile more complex. But if you do not love or have them, other nuts or seeds will work. Think of almonds, cashews, pumpkin seeds, and so on. The addition of raising or dried cranberries are so nice too, adding the chewy and sweet element.
More Carrot Salad Ideas
If you like carrot salads, then please be sure to check some other ideas:
I hope you like this Carrot Salad with Pine Nuts, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Carrot Salad with Pine NutsCourse: Salads, Sides, AppetizersDifficulty: Easy
This Carrot Salad with Pine Nuts, fresh herbs, and a light mayo-yogurt dressing is a simple and tasty dish that will be ready in under 15 minutes. Serve it as a salad or side dish or even a light meal, on some crusty bread.
6 cups shredded carrots (~ 650 gr. or 5-6 medium carrots)
1/4 cup (35 gr.) pine nuts, lightly toasted
1/4 to 1/3 cup (50-65 gr.) of raisins or cranberries
1 tsp. fresh thyme; oregano, parsley, or dill will also work
about 1/3 cup (~90 gr.) of plain yogurt of light sour cream
2 tbsp. (30 gr.) mayo of you choice; I used 1/2 fat
a pinch of salt and black pepper, each – optional, to taste
- In a small bowl combine and quickly whish the yogurt, mayo, thyme, and if using – some salt and pepper to taste.
- Gently combine the carrots with the dressing in a medium bowl. Try and adjust the taste if necessary. Sprinkle with or stir in the pine nuts just before serving to prevent them from getting soft.
- You can serve this salad immediately, but it will be only better if you cover and refrigerate it for an hour or even longer. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.