Carrot & Orange Salad

This no-cook carrot salad pairs shredded carrots with fresh orange sections for a bright, crunchy side that works year-round. Plumped currants add bursts of sweetness, chopped walnuts bring texture, and a hit of red pepper flakes sneaks in just enough heat to keep things interesting.

The dressing is barely there by design: olive oil, fresh lemon juice, and black pepper. It lets the natural sweetness of the carrots and oranges come through without drowning them. That half hour in the fridge before serving is important. It gives the flavors time to mingle and the shredded carrots time to soften slightly in the citrus and oil.

Soaking the currants for 10 minutes before tossing them in rehydrates them so they’re plump and juicy instead of hard and chewy. Don’t skip this step or they’ll absorb moisture from the salad and dry everything out.

Chef Tips

• Use a box grater or food processor for the carrots. You want thin shreds, not thick matchsticks, so they absorb the dressing evenly.
• Section the oranges over a bowl to catch any juice, and add that juice to the salad too. Free flavor.
• Taste before serving and adjust the lemon juice. The sweetness of oranges varies by season, and you may need more acid to balance a particularly sweet batch.

Variations

• Swap currants for golden raisins or dried cranberries for a different dried fruit flavor.
• Add shaved fennel for an anise note that pairs naturally with orange.
• Toss in a handful of fresh mint leaves for a Moroccan-inspired twist.