Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Hands-on Time
30 Mins
Total Time
1 Hour 10 Mins
Yield
Makes 8 servings

We created this crunchy, sweet side as an update of the classic mayonnaise-laden carrot-and-raisin salad. Save time and make it ahead--it eats even better the next day.

How to Make It

Step 1

Toss together first 4 ingredients; drain in a colander 30 minutes.

Step 2

Meanwhile, cook cauliflower in boiling salted water to cover, stirring occasionally, 1 to 2 minutes or until crisp-tender; drain. Rinse under cold running water until cool; drain.

Step 3

Rinse carrots under cold running water; drain and pat dry. Toss together carrots, cauliflower, Orange Vinaigrette, and remaining ingredients in a large bowl. Add salt to taste. Serve immediately.

Step 4

Note: To make ahead, dress carrots and cauliflower with vinaigrette, but toss with parsley, walnuts, dates, and cheese just before serving.

Ratings & Reviews