Carrot Salad


  • 4 or 5 large carrots
  • 1 smal red onion
  • ¼ cup dried currants
  • ¼ cup walnuts (chopped)


  • ¼ cup canola oil
  • 1 Tbsp white wine vinegar
  • 1 Tbsp Dijon mustard
  • Salt
  • Pepper

At home:

  1. Pack carrots and onion in a zip lock vegetable bag
  2. Pack currants and walnuts in a zip lock bag
  3. Mix salad dressing and pack in a food safe bottle

In camp:

  1. Clean and then grate the carrots
  2. Peel, halve and then thinly slice the onion
  3. Mix dry ingredients together in a bowl and add the dressing


  • Substitute raisins for currants
  • Substitute pecans for walnuts
  • Add 1 tsp. grated lemon zest.

Note: Carrying a small stainless steel grater is almost mandatory for this recipe. Julienned carrots will work but that is a tedious task and the result is not as pleasing.

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