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I have a recipe. It calls for Carrots and Purple Cabbage. The dressing is easy and tastes better a few hours later!
The amount of carrots/cabbage I use isn't precise but usually a half head of purple cabbage and a small bag of carrots should be fine.


In food processor process a small container of greek yogurt (I like fage, chobani is kind of chalky I think), a few tablespoons olive oil, a tsp or two of salt, juice of a lemon (or two if you like more acid)2 cloves garlic, some cilantro/parsley if you want and you must add a tablespoon or two of garam masala.

Toss with the carrot/cabbage mixture.

I like Carrot Salad with Middle Eastern flavors--
like this one with cumin and orange.

Also, sometimes I combine celery root, apple, and grated carrot with a Dijon vinaigrette made with walnut oil. Very nice for fall.

I've made the carrot salad from this Trio of salads from Bon Appetit quite a few times. I'm not a big fan of the carrots and raisins kind of grated carrot salad and I really love this one. The tarragon is key.

I miss having a food processor because it made making this incredibly easy. Now I make it less often.

I have a great one with a lemon vinaigrette dressing. This isn't exactly it, but it's close enough:

http://www.thekitchn.com/thekitchn/stay-cool/cool-recipe-grated-carrot-salad-with-lemon-dressing-stay-cool-093766

My favorite carrot salad is shredded carrots with rice wine vinegar, sugar, lots of dill and a pinch of salt. Sorry I don't have measurements. I just do it all to taste. Toss together and let sit for a bit. You can also add a shredded apple, but then it doesn't last as long in the fridge.

my favorite carrot slaw is so simple it's ridiculous-
i like to buy the bag of sliced carrots at trader joe's cause grating carrots isn't very fun, and neither is cleaning the food processor:
http://www.marthastewart.com/recipe/asian-carrot-slaw

I grew up with mom's carrot salad... grated carrots, raisins and enough mayo to hold the carrots together. Sometimes she would add in crushed pineapple or a diced apples. We loved it.

My mom's recipe that I love is similar to lona's above.

I just grate up a couple of carrots, dice up an apple or two, add some crushed pineapple (or the tidbits, either one in their own juice) and some raisins. Then I mix in a dressing made up of plain, low-fat yogurt with a little honey added.

Clotilde of Chocolate and Zucchini has a great recipe for carrot salad with avocado.

http://chocolateandzucchini.com/archives/2007/04/grated_carrot_salad_with_avocado.php

Probably not the best thing for a lunch box, but it is tasty.

ina garten has one that sounds great but lists more like a carrot cake recipe (plus the icing and minus the flour).

One of my favorite recipes is really good shredded carrots with olive oil, lemon juice, parsley, garlic, salt, and pepper (just add them all to taste). It's greater than the sum of its parts, I swear.

There are a few in here, along with a few dozen other great recipes.

http://www.nytimes.com/2009/07/22/dining/22mlist.html