This is so easy I feel bad even telling you it’s a recipe!

But it’s too good not to share.

For some reason I always feel a need to tell you the background on where these recipes come from. Maybe it’s to remind you that these are coming from a busy family who needs quick and healthy meals and snacks to keep us energized and keep mama out of the kitchen all day!

This salad was born from the fact we had an empty fridge.

For a few years I’ve tried to keep our grocery trips to one time per week. Once our baby was born I gifted myself grocery delivery and have never looked back. Because of the delivery fees, I am very conscious of keeping the grocery orders down to once eery 7-10 days and am very specific about what we order and how we use the food.

Last week was a terribly busy one and I didn’t have time to put an order together, which means we were scrounging. With my need to serve veggies at every meal, and a desire to skip the frozen peas for another night, I wanted something fresh if possible.

The only veggies we had was a bag of carrots and half a red pepper.

This was the delicious result that the entire family gobbled up!

I chose to use a carrot peeler to make ribbons, but you could easily shred carrots using a food processor or even just buy shredded carrots. I personally love ribbons so we went with those.

This is also delicious as a slaw side. Just buy a package of slaw mix (usually a cabbage base) and mix it in with your carrots!

The crunch, along with the tangy dressing, makes for a very delicious and refreshing side dish!


Crisp Carrot Salad

Servings 4 servings


  • 4 cups raw carrot ribbons or shredded carrots
  • 1 red bell pepper, cut into thin strips
  • 1/2 cup dried cherries or dried cranberries (raisins would work as well!)
  • 3 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • salt to taste