Carrot Crunch Salad Recipe

Prepare carrots: peel and coarsely grate enough carrots to equal 4 cups packed. If you prefer a finer texture, use a food processor fitted with the grating disk and pulse briefly.

Shred red cabbage thinly using a sharp knife or mandoline to yield about 1 cup. Rinse and drain well if desired.

Thinly slice green onions on the bias to make about 3 tablespoons. Chop fresh cilantro to equal 1/2 cup packed.

If using apple or jicama, core and thinly slice (matchstick or julienne) to make 1 cup. Pat pieces dry to avoid watering down the salad.

In a large mixing bowl combine grated carrots, shredded cabbage, sliced green onions, chopped cilantro, dried cranberries, and toasted sunflower seeds. Toss gently to distribute ingredients evenly.

Whisk the dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1.5 tbsp honey (or maple syrup), 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, and 1 finely minced garlic clove.

Add spices and seasonings: stir in 1/2 tsp ground cumin, 3/4 tsp salt, and 1/2 tsp black pepper. Whisk briskly (or shake in a lidded jar) until the dressing is emulsified and slightly thickened.

Taste the dressing and adjust: add up to 1 tsp more honey for sweetness, a pinch more salt for seasoning, or a splash more vinegar/lemon for brightness as needed.

Pour the dressing over the salad in the large bowl. Using salad tongs or two large spoons, toss thoroughly until all ingredients are evenly coated. Let sit 5–10 minutes to allow flavors to meld, tossing once more before serving.

Transfer to a serving bowl and finish with an extra sprinkle of toasted sunflower seeds and a few cilantro leaves for garnish. Serve chilled or at room temperature.