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Carrot Salad

Carrot Salad: a sourced no cook recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Melinda, CC BY-SA 2.0; https://commons.wikimedia.org/wiki/File:Nest_of_Carrot_Salad,_by_LadyofProcrastination.jpg; https://creativecommons.org/licenses/by-sa/2.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Carrot Salad

Photo: Melinda · CC BY-SA 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 2
Difficulty: Medium

Ingredients

  • •Carrots (about 4 medium sized)
  • •Almond oil
  • •White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
  • •Coarse salt
  • •Freshly-ground pepper
  • •Pine nuts
  • •Fresh greens like matzumi or baby Chinese mustard , or even Boston lettuce (optional)
  • •Chives (optional)

Instructions

  1. 1Julliene the carrots (or grate them if julienning is not feasible).
  2. 2Coat with about 1–2 tablespoons of almond oil.
  3. 3Sprinkle generously with vinegar, salt, and pepper.
  4. 4Add a hefty serving of pine nuts.

Camp tips

  • • Carrot salad wrapped in greens: Place a little bit of the carrot salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'œuvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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