Carrot Cake Salad

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Carrot Cake Salad

Discover smart selection, storage, prep and nutrition tips for our Carrot Cake Salad recipe.

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Selection, Storage and Prep

1. Shred carrots yourself, either in a food processor or with a hand shredder. Homemade shredded carrots provide a more desirable shape and texture. Purchased shredded carrots are typically long, hard strands and won’t work as well.
2. Golden raisins offer a nice color contrast to the carrots and dates. Traditional raisins can easily be substituted, however.
3. Either packaged, chopped dates or fresh whole dates work in this salad. Choose pre-chopped dates for convenience; you’ll find them in 5- or 6-ounce bags near the raisins.
4. Since fresh dates are sticky, chopping can be difficult. Simply coat them with a little flour and then slice and chop with a serrated knife.
5. Look for convenient bags of honey-roasted pecan pieces in the produce area.

Nutrition

1. Just one medium carrot contains more than all the vitamin A you need in one day! Vitamin A helps with night vision.
2. Busting the myth that raisins are bad for your teeth – they actually contain natural compounds that may inhibit the growth of bacteria that leads to gum and tooth disease. Plus, they may help promote optimal heart and colon health.
3. Dates are a good source of dietary fiber and rich in disease-fighting antioxidants.

See our collection of springtime side dish recipes here.

1 Comment

  1. Patsy

    March 2, 2014 at 11:45 am

    I started to make this today, but discovered I didn’t have enough carrots. But I had jicama. So I shredded that and added it to the salad. Delicious!!!

    Thanks for your healthy recipe ideas!

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