Carrot Salad with Honey-Lemon Dressing: Wednesday’s BUZZworthy Recipe


• 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)


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


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.

More About Southwest Honey Co.

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