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This salad is great all year round. It’s refreshing and light and goes perfectly with chicken or fish. It has great texture, a hint of sweetness with a hint of heat and a touch of tartness. These flavors are a true treat that will surely have you going in for seconds.

For the Salad
5 Cups Shredded Carrots
1/2 Cup Raisins
1/2 Cup Slivered Toasted Almonds
1/2 Cup Combined, Minced Parsley, Mint & Cilantro
1/4 Teaspoon Salt
Pinch of Black Pepper

For the Dressing
Zest of 1 Lemon
Juice of 1 Lemon
1/2 Cup Olive Oil
Pinch of Salt & Pepper
1 Tablespoon Honey
1/2 Teaspoon Aleppo Pepper

Shred the carrots using a food processor. If you don’t have one, you can purchase pre-shredded at your local supermarket. In a large bowl, combine the shredded carrots, raisins, almonds, herbs, salt and pepper. In a small bowl, add the zest and juice of the lemon, while whisking, add the olive oil, honey, salt and pepper and the Aleppo pepper.

Taste the dressing, if it’s too acidic, add a little more olive oil.  Pour the dressing into the salad mix, toss to coat. Place in the refrigerator for about 1/2 hour prior to serving. The Aleppo pepper spice can be found at Penzeys Spice if you’re unable to find it at the local supermarket. The Aleppo Pepper has a slight heat and a mild sweetness, making it a perfect pairing with this salad.

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