Carrot Salad
This is a twist on carrot salad. I needed something a bit different and began experimenting with other ingredients. When left to marinate the flavors marry perfectly!
Carrot Salad
This is a twist on carrot salad. I needed something a bit different and began experimenting with other ingredients. When left to marinate the flavors marry perfectly!
Cooking Instructions
- 1
Wash, peel, grate carrots and put into a temporary bowl until the wet ingredients are ready. Add as many raisins as you like.
- 2
In a medium bowl, or preferably a container with tight fitting lid, reem a jumbo lemon of all its juice & remove the pits. I like pulp but strain it out if you like. However, squish the pulp to extract more juice. Add honey and stir until honey is completely dissolved.
- 3
I left off the olive oil amount because you need about a 2:1 ratio to the amount of juice. Blend oil as you incorporate it into the lemon. Taste as you go along until you get a balanced flavor. Grate ginger into mixture and stir to blend.
- 4
Add carrots into lemon mixture and stir to combine. Cover and refrigerate for a few hours. Every once in awhile stir, or shake, the carrot salad. Take out at least a half-hour prior to serving and stir.
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Translated from Cookpad Greece -
Carrot Salad (Great For Sandwiches) Carrot Salad (Great For Sandwiches)
I love carrots and I love cheese.We often have this for lunch in sandwiches. Why not give it a try for a change of pace?If you want the salad to stay moist to serve it as a stand-alone salad, you can add some mayonnaise (about 1 tablespoon).When you want to have it as an appetizer to go with wine, increase the amount of grated cheese and garlic a little.American carrots are thinner than Japanese ones, so I included the weight in grams too. For easy-to-make amount. Recipe by pali
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