It's time for carrots to extend beyond the snack spotlight into the salad spotlight. Try this summery, sweet and tangy marinated carrot and lentil salad. It is nutty and crunchy from the mix of lentils, pepitas, and shredded carrots while the raisins contrast nicely with the sharpness of the red wine vinegar. Make a big batch and save as lunch leftovers for the next day!
12 oz carrots, shredded (about ¾ of a bunch)
1 spring onion or 2 scallions, thinly sliced on a sharp angle
¼ cup of golden raisins
2 Tbsp chopped herbs (parsley, cilantro, mint, etc)
⅔ cup cooked lentils, cooled
¼ cup toasted pepitas
¼ cup high-quality red wine vinegar
¼ cup olive oil
1 tsp salt, plus more to taste
black pepper to taste
chive blossoms (optional)
Combine raisins and red wine vinegar and allow to soak for 15-20 minutes.
Combine carrots, spring onion, herbs and lentils in a large bowl. Toss with raisin and red wine vinegar mixture. Season with salt and taste. Add more vinegar and salt until it tastes sufficiently tangy. Add olive oil, black pepper, and pepitas and serve. Top with chive blossoms if you have them or more herbs if you’d like.