Quick Carrot and Cranberry Salad for Shabbat or Any Meal

A simple carrot salad recipe by Bat Sheva Pitusy is presented as a colorful, fresh side dish that comes together in minutes and works with meat or dairy meals. The article says it is especially suitable for a Shabbat table, family meals, or as a light weekday addition, and it keeps well in the refrigerator.

The salad combines about 5 grated carrots, 2 finely chopped celery stalks, a crushed garlic clove, a handful of dried cranberries, salt, 1 to 2 tablespoons of vinegar, a generous amount of honey, and 2 to 3 tablespoons of olive oil. An optional splash of ponzu can be added for extra depth. The result is described as a bright, balanced mix of sweet, crisp, and tangy flavors.

To prepare it, all ingredients are placed in a large bowl and mixed well by hand for about a minute. While mixing, the carrots are lightly pressed so they absorb the dressing and flavor. The salad is then tasted and adjusted as needed, and served immediately or after a short rest in the refrigerator.