Carrot Salad with Raspberry Vinaigrette – a delicious recipe with raspberry wine vinegar, sugar, salt, vegetable oil, carrots, parsley. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a bowl, whisk together the vinegar, sugar, salt, and oil.
2
Peel and grate the carrots (to make about 2 cups).
3
Add the carrots and the parsley to the bowl and mix well.
4
Serve at room temperature or chilled.
5
The salad will keep for a day or two in the refrigerator, but use the smaller amount of vinegar if you plan to make it ahead because the vinegar flavor may become sharper as it sits.
6
You can always add more vinegar right before serving.
7
Try this salad next to Moroccan Spiced Fish (page 157), Spinach Cheese Burritos (page 146), Green & White Bean Gratin (page 57), one of the risottos (pages 8992), Seared Scallops (page 169), Pasta with Olives Piquant (page 19), Pasta with Greens & Ricotta (page 21), Red Lentil Soup with Greens (page 121) .
8
.
9
.
10
we could go on and on.
83
kcal
Calories
4
g
Fat
11
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 to 2 tablespoons raspberry wine vinegar, 2 teaspoons sugar, 1/2 teaspoon salt, 1 tablespoon vegetable oil, and more.
Yes, Carrot Salad with Raspberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
