A Word From The Cook

“Carrots, currents, toasted walnuts, and chives combine to make this a quick and light side salad. Vegetable salad recipes like this are perfect for picnics and potlucks.”


Prep Time:

10 Minutes to prepare, plus 30 minutes to chill


10-12 People


  • 5 Cups grated carrots
  • 2 Cups chopped, toasted walnuts
  • 1 Cup currants
  • 1/4 Cup finely chopped chives
  • Optional: 3/4 Cup finely chopped pineapple
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon honey
  • 1/2 Cup fresh squeezed orange juice
  • 3 Tablespoons walnut oil
  • Salt and pepper to taste
  1. Step 1 – Grate Carrots, Chop Chives, and Toast Walnuts
    1. Peel and grate carrots on the medium holes of a box grater.
    2. Finely chop fresh chives
    3. Toast walnuts at 350 degrees for about 10 minutes, until you start to smell them (don't over toast or blacken).
    4. If using pineapple, chop finely.
  2. Step 2 – Prepare Orange Juice Dressing
    1. Combine apple cider vinegar, honey, orange juice, and walnut oil.
    2. Whisk vigorously to combine thoroughly.
  3. Step 3 – Toss & Chill
    1. Combine Ingredients in medium sized mixing bowl, and add dressing. Toss to wet all ingredients.
    2. Salt and pepper to taste.
    3. Chill, and transfer to serving bowl when you serve.
    4. Enjoy!