Shredded Carrot Salad with Apples, Cranberries and Satsuma Vanilla Cream White Balsamic

A raisin and carrot salad graced many a table back in the last century, but we’ve but a new spin on the old classic, introducing our satsuma vanilla cream white balsamic and eliminating the mayonnaise. What we have here is a bright, slightly sweet carrot salad with tangy cranberries, crisp apples and citrus-vanilla notes from our infused balsamic. Pairs well with pan-seared pork chops. Serves 4. Easily doubled.


Directions: In a medium bowl, whisk together the olive oil, balsamic, dijon and salt. Add the carrots, apple, cranberries and parsley; gently stir to combine. Cover and refrigerate for 1 hour; gently stir the salad again before serving.

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