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A Southwest Summer: Southwest Carrot Salad with Raw Honey

A Southwest Summer: Southwest Carrot Salad with Raw Honey
A Southwest Summer: Southwest Carrot Salad with Raw Honey
Chef Larry Edwards/Casa de Cuisine

There is probably nothing more enjoyable than sitting outside on a quiet evening and noshing on a salad which explodes in flavor with each and every bite. It is a refeshing meal. It is a light meal and in the case of Southwest Carrot Salad with Raw Honey, it is a healthy meal.

Aside from being a great meal on its own (with some crusty Italian bread and a tall iced glass of freshly squeezed lemonade) this is also the perfect side dish for any BBQ entree. The creamy texture and the natural sweetness will greatly enhance the flavors of any BBQ sauce or dry rub.

As with any salad dish, there really isn't specific amounts for the ingredients. In the case of this salad, if you want more fresh cherries, then add them. Prefer more crunchy pecans, then load this baby up.

This salad was created when I was living in Chico, California and with Chico being almost the center of the breadbasket of the world (Butte county and the surrounding counties are the agricultural center of the world), I was able to use all freshly picked ingredients. This salad will simply send your taste buds into a delicious delirium.

To make your life a little easier, when cutting sticky fruits, such as the dates for this recipe, dust them and the knife with a little cornstarch. If you want to make this when cherries are not in season, try using one of the canned organic sour cherries. Just drain the cherries before adding them to the salad.

Ingredients needed to make Southwest Carrot Salad with Raw Honey:

  • Freshly shredded or grated carrots
  • Cherries, pitted and quartered
  • Dates, pitted and julienned (cut into thin strips)
  • Walnut halves (at the restaurant we use the glazed ones)
  • Mayonnaise
  • Fresh raw honey (if you want to add more sweetness)


  1. Simply put everything into a large bowl and gently stir to combine. You want to do this gently to keep the cherries from bleeding into the salad. It is best when served slightly chilled but once you taste these flavors together, it might not make it to the refrigerator.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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