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Carrot Salad Sandwich

Banish the lunchbox boredom with this unexpected vegetarian sandwich filling that everybody will love. The crunch of carrots in a sour-sweet dressing contrasts nicely with the richness of cream cheese.

Prep Time:  15 minutes

Yields:  5 sandwichs




  • 10 slices whole wheat bread
  • 5 tablespoons cream cheese, room temperature

Carrot Salad:

  • 1 cup grated carrots (about 2 large carrots)
  • 1/2 cup grated cucumber (1/2 – 1 cucumber)
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 1/4 cup raisins, rough chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons red wine vinegar
  • Salt and ground black pepper to taste


In a bowl, mix the carrots, parsley, and raisins. Add salt and pepper.

Mix in the mayonnaise and vinegar and stir together until thoroughly incorporated. Taste for seasoning.

Make sandwiches by spreading the cream cheese over bread slices and spooning carrot salad on to one slice and topping with another, repeat until all sandwiches are assembled.  Pack in your lunch box with pickles and/or chips.

Rad Tip:

The salad can be made the night before. Cover and refrigerate until ready to serve.