Serves 4

1 ½ pounds fresh carrots, grated
½ cup toasted walnuts
½ cup toasted almonds
½ cup currants
3 tablespoons wine vinegar
1 tablespoon agave syrup
3 tablespoons walnut or olive oil
Salt and pepper
Garnish with chopped chives, cilantro, or scallion (white parts only)


1. Combine the grated carrots, nuts, and currants in a salad bowl.
2. In another bowl, whisk the vinegar, agave, and oil until emulsified and creamy.
3. Pour the dressing over the carrot mixture and fold to combine, then taste and season with salt and pepper.
4. Garnish with chopped chives, cilantro, or scallion and serve.