Shredded Carrot Salad with Toasted Almonds & Currants


Satisfy your inner Easter Bunny with this wonderful and healthy raw carrot salad by Chef David Wells. David Wells is also known as “Grandma Dave” for his caring reputation as a leader in the development of nutritious and comforting recipes for cancer patients. Many of his dishes are raw, gluten free and always packed with fresh organic whole foods. As an additional bonus, they are usually very simple and uncomplicated for the home cook. I will be making this dish on Easter weekend. I can’t imagine our baskets will be empty with the Bunny gets a whiff of all those carrots!

Shredded Carrot Salad with Toasted Almonds & Currants – Recipe

Yield: four portions


  • 2 cups carrots, shredded
  • 1/2 cup currants
  • 1/2 cup almonds, sliced
  • 2 lemons, juiced
  • 1 bunch scallions, highly sliced on angle
  • 1/2 bunch cilantro, roughly chopped (optional)


Step 1: Toast Almonds

Place sliced almonds on a baking tray in a 350 degree oven for ten minutes or until desired toasting is achieved

Step 2: Assemble

Place all ingredients in a bowl, toss and add lemon juice. Toss again.

Serve at room temperature.