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Lightened Up Traditional Carrot Salad

Grandpa's Carrot Slaw

In honor of my Grandpa’s 95th birthday on Monday I wanted to recreate one of his many recipes.  My Grandpa is unlike anyone that you’ve ever met, especially from someone of his generation.  My Grandma ran the household which included all things in the kitchen.  When she lost her battle to cancer when I was still in elementary school, my Grandpa had to learn his way around the kitchen, really for the first time.  He didn’t just stick to the basics but really grew to love cooking and even baking.  Most of our conversations revolve around food, what he has in his oven, what I made for dinner last night, what do I think about coconut milk, etc.  He is one of the few people in my life that really wants to understand my diet and always has questions and ideas for me.

Anyone that meets my Grandpa instantly falls in love with him.   It’s not only his charm but his ease at turning complete strangers into new friends.  An errand that should be a quick trip will take at least double the time because he wants to talk and learn from everyone in his path.  He not only lives independently but he still drives, dances, visits “old people” at their retirement community, cooks, bakes, attends services weekly, works out, and walks daily just to mention a few!

Last time we went to visit in Memphis he had a coffee cake in the oven and had plans to make Shabbat dinner for us.  I insisted on letting me be his sous chef and we made chicken tenders, spinach, sweet potato mash, and a traditional carrot salad.  His version had mayonnaise in it which is totally fine but I came up with a lightened up version which is just as good.  What’s your take on carrot salad? Yay or Nay?


Lightened Up Traditional Carrot Salad

Print Recipe
Serves: 4


  • 1 1/2 Cups Shredded Carrots
  • 1 Tbsp. Dried Cranberries
  • 1/4 Cup Pumpkin Seeds
  • 1/4 Cup Pecans
  • 1/4 Cup Fresh Parsley, chopped
  • 1 Tbsp. Unsweetened Coconut Flakes
  • 1 Tbsp. White Wine Vinegar
  • 1 Tsp. Maple Syrup
  • 1/4 Tsp. Dijon Mustard
  • Salt & Pepper



In a medium sized bowl, combine all the ingredients. Serve right away or chill in refrigerator.

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2 Comments on "Lightened Up Traditional Carrot Salad"

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Mollie, even our grandpas are Twinkies!!!!!!! Love this post. I am going to make this salad this weekend for 4th of July at the beach. Yum!