Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Carrot Salad with Walnut Oil & Honey

Article Image
Scott Phillips

Servings: six.

You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.


  • 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
  • 1 cup walnuts, toasted and chopped
  • 1/2 cup dried currants
  • 1 orange, juiced (about 1/2 cup)
  • 3 Tbs. apple-cider vinegar
  • 1 Tbs. honey
  • 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2-1/2 Tbs. finely chopped chives

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 14
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 0
      Sodium (mg): 210
      Carbohydrates (g): 27
      Fiber (g): 5
      Protein (g): 5


  • Combine the grated carrots, walnuts, and currants in a medium serving bowl.

    In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.

    Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.


Rate or Review


  • grlup | 01/14/2017

    Followed recipe exactly and turned out very well. Was not too sweet at all and fail to see how adding more honey (see previous) review would cut down on sweetness. This is a nice fresh salad and something different as far as carrots go. Definitely will make again.

  • Dparkercooks | 07/15/2013

    Very sweet. Next time I'll try with less orange juice and maybe more honey. I used hazlenut oil instead of walnut. Comes together very easily.

  • Nancy_Sanker | 03/11/2012

    I could not find the untoasted walnut oil so I used toasted and worked out fine. I also tried a little crumble of feta just before serving and that was a really nice addition. Will definitely add this to my regular repretoire. Delicious way to add more raw veggies to the diet.

  • mspoopypants | 12/10/2009

    I love this salad and go through a batch every few days. The walnut oil/orange vinaigrette has such a mellow and wonderful flavor.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks