Carrot Salad with Honey-Lemon Dressing

From EatingWell: September/October 2009 — Subscribe Now!

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.

Carrot Salad with Honey-Lemon Dressing Recipe

4 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Ingredients

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)

Preparation

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

Tips & Notes

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.

Nutrition

Per serving: 190 calories; 12 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 22 g carbohydrates; 2 g protein; 3 g fiber; 357 mg sodium; 384 mg potassium.

Nutrition Bonus: Vitamin A (204% daily value), Vitamin C (16% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 2 vegetable, 2 fat