Carrot Salad with Honey-Lemon Dressing

  • Active Time 15m
  • Total Time 15m
  • Rating ****

4 servings, about 3/4 cup each

Here, we combine carrots and celery root (also known as celeriac) in a quick shredded slaw. Try it as a change from an ordinary mixed green salad.


  • 2 tablespoons walnut oil or canola oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 small shallot, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups shredded carrots (about 4 medium)
  • 1 cup peeled and shredded celery root (see Note)
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnuts, toasted (see Tip)
  • Ingredient Note: Look for celery root (or celeriac) in the refrigerated produce section near other root vegetables. To peel it, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to remove all the fibrous skin.


Whisk the oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add the carrots, celery root, raisins and walnuts; toss to combine.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11233

nutrition information per serving

190 calories; 12g total fat; 1g total saturated fat; 0mg cholesterol; 357mg sodium; 22g carbohydrates; 3g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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