Grated carrot salad with peanuts, raisins, and wheat berries from Grains for Every Season: Rethinking Our Way with Grains (page 231) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • nicolepellegrini on March 22, 2025

    Loved this so much. Reminded me of the grain + vegetable + nut salads I loved so much in "Six Seasons". Kind of like an elevated carrot-raisin salad. Made as directed except used about 3/4th the amount of carrots and used almonds instead of peanuts. Ate the leftovers for lunch for several days.

  • prkrgrant on March 09, 2025

    Enjoyed but didn't love. Definitely still nice but not in a rush to make again.

  • Logan92995 on January 03, 2023

    This might contrast a little bit with the two previous views, but while I did enjoy this and it had some good flavors, I felt like there was a little too much carrot. If I were to make it again, I'd likely reduce the amount of carrot called for.

  • SheilaS on March 19, 2022

    Great combination of flavors, textures and colors. I made this according to the recipe except I julienned the carrots instead of grating and substituted pistachios in for the peanuts. I cooked the wheat berries a day ahead so this came together quickly and I made enough of them to try another recipe or two.

  • patioweather on January 20, 2022

    Made with barley instead of wheat berries and cranberries instead of raisins. This was delightful, and the addition of the grain kept me from getting the overwhelming feeling of "too much vegetable" that I got from some of his similar dishes in Six Seasons.

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