It’s almost hard to believe that this combination of ingredients can turn into such a tasty dish, so you’ll have to trust us on this one 🙂 The cranberries and walnuts just work wonderfully in combination with the carrots, mayo, and cream.
That being said, you must be careful with the garlic! Raw garlic is very powerful and it surely stands out in your carrot salad with cranberries and walnuts, so feel free to skip it if you don’t like it so much (or for a date night). You’ll find that the recipe works great with or without it.
Technically, you can use raisins instead of cranberries for this recipe, but we prefer the latter because they add a bit of tartness to the salad. Also, you can use either walnuts or almonds in this salad. However, we find that the flavor of walnuts shines a bit more here, whereas almonds tend to stand out less.
Whether you use walnuts or almonds, we suggest that you toast them before mixing them with the rest of the ingredients. This helps to enhance the nutty flavor by releasing the oils inside the nut, and adds a bit of a crunch to them. Enjoy your carrot salad with cranberries and walnuts!
Carrot salad with cranberries and walnuts
Ingredients
- 4 medium carrots
- 1 clove garlic
- ½ cup walnuts
- ⅓ cup dried cranberries
- 2 tbsp mayo
- 2 tbsp crème fraiche
- salt and pepper
Instructions
- Peel and coarsely grate the carrots. Add finely chopped garlic, dried cranberries, mayo and crème fraiche. Season with salt and pepper. In a dry frying pan toast walnuts for a few of minutes mixing continuously until they get brown edges. Add the walnuts to the salad and mix. Serve the salad as a side dish.