Boyle McCauley News

Since 1979 • October 2020 • Circulation 5000

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Carrot Slaw Salad

I love eating raw carrots during the summer months, and I especially love adding them to salads. The taste is refreshing. Raw carrots also make for an easy, inexpensive, and very portable snack. Known for its nutritious benefits, this vegetable is a good source of fibre, antioxidants, and beta carotene.

This root vegetable comes in a variety of colours: orange, purple, white, yellow, red, and even black. For this recipe, you’ll want to use orange carrots. Another key part of making this deceptively simple salad is using fresh vegetables and herbs. If you find the taste of extra virgin olive oil too strong, canola oil can be used as a substitute.

For grating the carrots, a hand grater or a food processor can be used. Be sure the carrots are finely grated; chopped or sliced carrots do not mix well with the dressings.

This salad goes well with pork, salmon, and tofu.


  • 1 pound orange carrots peeled and grated, equal to approximately 3 cups once grated
  • 2 sliced scallions, also known as green onion. You can also substitute this with fresh chives, but you will have to use a bit more to make up for the lighter flavour.
  • 2 tablespoons coarsely chopped fresh parsley

Here are three dressing variations.

Option #1

  • 1 tablespoon fresh squeezed lemon juice
  • 2 tablespoons of extra virgin olive oil
  • Sugar or honey, to taste
  • Ground salt and pepper, to taste

Option #2

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice (usually one lemon)
  • 2 teaspoons Dijon mustard
  • 1-2 teaspoons of honey
  • ¼ teaspoon salt and pepper, to taste

Option #3

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste


  • In a bowl, combine the carrots, scallion, and parsley.
  • In a separate bowl mix the ingredients together for the dressing you have chosen. Then add the carrots, parsley, and scallions to this bowl. Toss together until evenly coated.
  • The amount for each of the ingredients listed for the dressings can be adjusted according to personal taste.
  • Refrigerate salad for a minimum of 45 minutes. This recipe can be kept for up to three days.

Yovella is a former resident of McCauley who still works and volunteers in the area.

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