Salad with carrots, almonds and mustard

Submitted by enr on 12 Jan 2014
2 cups grated carrots (in large pieces)
1/2 cup dried cranberries
1/2 onion
1/2 cup roasted almonds
# For the dressing:
4-5 tbsp olive oil, sunflower oil or peanut sunflower oil
2-3 tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
1/2 tsp sugar
3 tbsp chopped parsley
Salad with carrots, almonds and mustard
Photo added on
Photo author
Products for the dressing in a bowl stir to mix well and to fully melt the sugar and salt. Chop finely, mix with grated carrots, cranberries and almonds and mix. Add the dressing, mix well. Salad leave for 2 hours in the refrigerator (covered) and serve. * 1 cup = 250 ml
0 users
12 Jan 2014


For me, the salad was very new and interesting combination of flavors. I liked how to balance different tastes, so I recommend you first try following the recipe exactly and changes in products and proportions to do after you've tried the original.

Bkusotiyka will try. I guess you can put red onion, because white does not like raw?

In fact, the original recipe is red onion, but I had on hand only normal. I think red and brown, and white work.

challenging combination and will try! :)