Herb Roasted Carrot Salad Sandwich

All photography by August Nyson. See all her beautiful work here
Recipe originally printed in the May '18 edition of Women's Lifestyle Magazine. Check it out at here and here

Tired of egg or chicken salad, or looking for a plant based alternative? Try this creative, veg-centric version that is packed with flavor. Use the carrot salad in a sandwich, on a bed of greens, in a cored tomato, or even eat it with a spoon! 

Makes approximately 4 large sandwiches

Herb Roasted Carrot Salad


2 cups carrot, diced into small pieces
1 cup celery, diced
¼ cup red onion, finely diced
½ cup vegan mayo (My go to fave is Just Mayo)
4 large or 5 medium sized fresh basil leaves
½ tsp Herbs de Provence seasoning
½ tsp salt
1 Tbsp. olive or avocado oil

1.) Preheat oven to 350 degrees.
2.) Mix together diced carrots, oil, Herbs de Provence seasoning and salt. Spread on a baking sheet and place in oven until carrots are fork tender, around 20 minutes. Allow carrots to cool at least 15 minutes.
3.) Add roasted carrots, diced celery, and diced onion to a food processor. Pulse until all vegetables are minced and mixed together well. Transfer to a mixing bowl.
4.) Slice basil leaves into thin strips and add to mixing bowl.
5.) Add mayo to mixing bowl and gently fold all ingredients together. Be sure to mix very well.
6.) Cover and cool in refrigerator for at least an hour before serving

Herb Roasted Carrot Salad Sandwiches
This plant based twist on the classic “salad sandwich” is deliciously flavorful, light and very unique. Serve with fresh roasted parsnip shoestring chips for even more vegetable power.

2 slices of your favorite seeded, sourdough, or gluten free bread
Approx. ½- ¾ cup Herb Roasted Carrot Salad, chilled (see above)
Fresh spinach leaves

1.) Evenly spread Herb Roasted Carrot Salad in a thick layer on bottom slice of bread.
2.) Add a thin layer of spinach leaves on top of salad, followed by a drizzle of All-Purpose Tahini Ginger sauce
3.) Place top slice of bread on sandwich and cut sandwich in half on a diagonal. Enjoy!


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