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Winter carrot salad

Fresh Winter Carrot Salad

With cleansing, detoxifying, and anti-inflammatory ingredients including carrots, celery, lemon, and ginger, this thirst-quenching salad is a tasty companion to your healthy New Year’s resolutions. Through the holidays and into the New Year, it is a perfect balance of healthy and indulgent. This can be a side to any savory meal or enjoyed as a gingery, tangy, anti-inflammatory dessert. I prepare this salad with all organic ingredients. Paleo and Vegan.

Fresh Winter Carrot Salad (Paleo, Vegan)

  • 5 large carrots, unpeeled and shredded
  • 4 celery stalks, chopped
  • ¾ cup raisins
  • 3 tablespoons fresh ginger root, finely chopped (increase or decrease to taste)
  • Juice of 4 lemons
  • 3 Tablespoons raw honey
  • Olive oil
  • Cardamom 

Time needed: 2 hours and 30 minutes


  1. Shred

    Using a grater shred carrots.

  2. Chop

    Chop celery.

  3. Combine ingredients.

    Combine all ingredients except olive oil.

  4. Marinate salad for few hours.

    Refrigerate for a few hours so flavors can meld. As the raisins soak in the lemon juice they will release their sweetness and flavor so know that the salad will sweeten with time.

  5. Drizzle

    Before serving, drizzle with olive oil and sprinkle with cardamom.

Some of my favorite add-ins to this simple recipe include adding the following:

  • Chopped apple
  • Fresh pineapple
  • Sunflower seeds, walnuts or pecans
  • Dried cranberries instead of raisins
  • Chopped parsley or shredded kale