I’ve been making this delicious carrot salad for years. It’s easy and quick to make, refrigerates well and is always a hit with my family and at dinner parties. I simply love it! I credit my mom for the original recipe. I’ve made some tweaks to make it lectin-free.
Before becoming lectin-free, I used to make this carrot salad with tons of dried cranberries (the ones with added sugar) and with mayonnaise made with canola oil. Now, I sometimes add a handful of fresh blueberries (when in season, of course) and use lectin-free mayonnaise. It’s delicious!
You’ll notice that I took a picture of 3 different lectin-free mayonnaises. The one I used for the recipe is The Traditional Mayonnaise by Chosen Foods. It is 100% avocado oil base, and it’s made in Canada. It’s the closest things I’ve found to tasting like the mayonnaise I use to use; Hellman’s Real Mayonnaise. There are other lectin-free mayonnaises out there. Try the one that works best for you.
Let’s Talk Carrots
The Oxford dictionary defines carrots as a tapering orange-coloured root eaten as a vegetable. Just about every website out there touts carrots as a very nutritious food. You may even see carrots being defined as the perfect health food. I define carrots as crunchy, sweet and simply delicious.
“Carrots are the perfect health food”
What’s In a Carrot?
- Beta-carotene
- Vitamin K1
- Fibre
- Potassium
- Antioxidants
- Biotin
- Vitamin B6
- Lutein
- Calcium
- Magnesium
- Vitamin C
If you would like to know more, take a look at the USDA’s basic report on carrots.
Benefits of Eating Carrots 
- Soluble fibres – Helps lower blood cholesterol and glucose levels
- Insoluble fibres – Beneficial to those who struggle with constipation or irregular stools
- Reduces the risk of cancers
- Lowers blood cholesterol
- Good for eye health
- May help regulate blood sugars
- Helps boost the immune system
You’ll find the recipe card further down the post. Just below though is a step by step with pictures.
Ingredients:
- 10 medium-sized carrots, peeled and grated
- ½ cup of lectin-free mayonnaise
- 2 tablespoons of fresh chives, chopped
- Salt and pepper to taste
Steps:
- Cut and discard ends of carrots
2. Peel and grate carrots
3. Put grated carrots into a large bowl
4. Add 1/2 cup of mayonnaise to the carrots
5. Add tablespoons of chopped chives to the carrots and mayonnaise
6. Stir mayonnaise and chives into carrots until well coated
7. Add salt and pepper to carrot mixture (to taste)
Serve immediately or refrigerate until ready to serve. Can be refrigerated for up to 3 days.
Easy Carrot Salad
I’ve been making this delicious carrot salad for years. It’s easy and quick to make, refrigerates well and is always a hit with my family and at dinner parties. I simply love it! I credit my mom for the original recipe. I’ve made some tweaks to make it lectin-free. Before becoming lectin-free, I used to make this carrot salad with tons of dried cranberries (the ones with added sugar) and with mayonnaise made with canola oil. Now, I sometimes add a handful of fresh blueberries (when in season, of course) and use lectin-free mayonnaise. It’s delicious!
Ingredients
- 10 medium-sized carrots, peeled and grated
- 1/2 cup of lectin-free mayonnaise
- 2 tablespoons of fresh chives, chopped
- Salt and pepper to taste
Directions
- Step 1 Cut and discard ends of carrots
- Step 2 Peel and grate carrots
- Step 3 Put grated carrots into a large bowl
- Step 4 Add 1/2 cup of mayonnaise to the carrots
- Step 5 Add tablespoons of chopped chives to the carrots mixture
- Step 6 Stir mayonnaise and chives into carrots until well coated
- Step 7 Add salt and pepper to carrot mixture (to taste)
Tidbits:
- Did you know that carrots are from the parsley family? That may explain why I also like parsley.
- The provitamin A beta-carotene from carrots does not actually help people to see in the dark unless they suffer from vitamin A deficiency. This myth was propaganda used by the Royal Air Force during the Second World War to explain why their pilots had improved success during night air battles but were actually used to disguise advances in radar technology and the use of red lights on instrument panels.
- Carrots were first grown in Asia, and they were not orange.
