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Recipe: Carrot Salad (When There’s Nothing Else in the Fridge)

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Carrot Salad Recipe

Sometimes you just need a fresh vegetable accompaniment to a meal, and the refrigerator is either empty or pathetically filled with rotting, shriveled produce (yes, even my fridge can look like that!). Usually, all that’s left standing at that point are the carrots.

That’s exactly what happened last week, so I decided to whip up a carrot salad that I will now make even when I do have a fully stocked fridge loaded with veggies. It’s quick, easy, savory, and nutritious (provided there is any nutrition left in old carrots).

Maria’s Quick Carrot Salad
Serves 4

Ingredients:

  • 6–8 large carrots
  • 1/3 cup slivered almonds
  • ¼ cup feta cheese
  • 1 Tablespoon vinegar
  • 3 Tablespoons olive oil
  • Chopped fresh herbs (such as parsley, basil, mint, or cilantro)
  • Salt and pepper to taste

Directions:

  1. Wash and peel the carrots; shred them into a bowl.
  2. Toast the slivered almonds in a pan on the stove or in a toaster oven.
  3. Crumble the feta cheese over the carrots, add the almonds
  4. Mix the vinegar and olive oil, and pour over the carrot mixture.
  5. Add whatever fresh herbs you have or prefer. But if it’s the dead of winter and all the herbs are nestled under the snow, just leave them out.
  6. Add salt and fresh ground pepper to taste.
  7. Toss and enjoy!

I can’t guarantee that your kids will love it, but sometimes something is so good I don’t even care if my kids won’t try it…that’s all the more for me!

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5 Responses to Recipe: Carrot Salad (When There’s Nothing Else in the Fridge)

  1. Amanda October 5, 2009 at 11:35 am #

    I wish my hubby and kiddo liked feta cheese. Alas, I’m the only feta-eater in this household. I might try this without the cheese.

  2. Donna in DE October 5, 2009 at 4:25 pm #

    I have become allergic to carrots since the late 80’s, early 90’s. It’s funny, but some organic carrots I can eat without a problem, not all though and since I don’t know which ones that I am allergic to, I don’t eat them at all. They were my favorite vegetable at one time. I’m mising eating them. The salad sounds good though.

  3. Donna in CO October 5, 2009 at 5:26 pm #

    This is a yummy salad!
    If your family doesn’t like feta cheese you can substitute well drained cottage cheese and keep the dairy/protein component. Drain the cottage cheese in a colandar lined with cheesecloth.

  4. Joan Burke October 5, 2009 at 7:30 pm #

    I have a large family (10 kids) and we often have a grated carrot salad. Because my children don’t like the strong taste of feta, I make the salad with a sprinkle of raisins and a chopped celery. Sometimes, even some cubed apples. The salad is quickly devoured and my heart swells when I realize that I’ve gotten them to eat a nourishing salad.

  5. SJ September 28, 2011 at 11:47 am #

    Wow… look at all the variations! I just made my version the other day. It is sweet rather than savory. It had grated carrots, bits of fresh pineapple (left overs), dried cranberries (out of raisins), and a spoonful of mayo. Stir it up well, then put it in a small glass bowl – smashing it real good to compact it and form an attractive mound. Refrigerate a few hours, or even better, a day ahead.
    Okay… no protein there. How about a slice of yummy zucchini bread w/ walnuts to go with it… maybe some almond butter on top?

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