Grated Carrot Salad
Serves 2
I wanted to eat our homegrown carrots raw but I'm not a fan of just munching on carrots in the style of Bugs Bunny. I remember eating a lot of grated carrot salads growing up and as long as it doesn't have a mayonnaise based dressing I thought this would hit the spot. I used some of the raisins that I dried myself from my friend Laurie's grapes, pinenuts, and dressing. It was the simplest salad I have ever made and satisfied my desire to taste the carrots fresh.
Ingredients:
6 small-medium sized carrots
1/3 cup raisins
2 Tbsp pinenuts (raw or roasted, as you prefer)
2 Tbsp mustard vinaigrette dressing
Method:
Grate the carrots and put in a medium sized bowl. Add the raisins, pine-nuts, and the dressing. Stir really well and let sit for ten minutes to let the dressing flavor the carrots. Eat.
Note about the carrots you use: The fresher your carrots are the sweeter and more flavorful they will be. If you don't have any to pick from your own garden, look for carrots that haven't gotten woody. Never use juicing carrots for this salad. You will only be disappointed.
Ingredients:
6 small-medium sized carrots
1/3 cup raisins
2 Tbsp pinenuts (raw or roasted, as you prefer)
2 Tbsp mustard vinaigrette dressing
Method:
Grate the carrots and put in a medium sized bowl. Add the raisins, pine-nuts, and the dressing. Stir really well and let sit for ten minutes to let the dressing flavor the carrots. Eat.
Note about the carrots you use: The fresher your carrots are the sweeter and more flavorful they will be. If you don't have any to pick from your own garden, look for carrots that haven't gotten woody. Never use juicing carrots for this salad. You will only be disappointed.
Comments (5)
Oh, yum. And I'd get it all to myself, too, since none of my guys are partial to this sort of yumminess. Do you have a recipe to share for the mustard vinaigrette?
BTW, I gave you an award on my blog today. Just as a thanks for sharing yourself with us.
Posted by Aimee | January 31, 2009 1:06 PM
Posted on January 31, 2009 13:06
Sounds tasty. A little ginger might be a nice addition as well. When I make carrot cake I usually add pineapple and raisins and always keep a bit back to make a salad like this. -tonia
Posted by Tonia | January 31, 2009 2:14 PM
Posted on January 31, 2009 14:14
Aimee- thank you so much- I need to stop by your blog anyway, I haven't checked in for at least a week. Even your husband doesn't like this salad? Actually, I suppose it might rank as a slightly strange dish what with the veg and fruit together.
Tonia- I love the idea of a little ginger in this too. Next time (provided I remember) I will have to try it out.
Posted by angelina | January 31, 2009 6:09 PM
Posted on January 31, 2009 18:09
Poppy seed dressing is also good with carrot salad, or for an even more sweeter version, defrost some vanilla ice cream and use as the dressing!
Posted by Dominique | February 3, 2009 1:32 PM
Posted on February 3, 2009 13:32
I'm not a fan of vanilla ice cream but poppyseed dressing sounds really good! I actually have some poppyseeds that I should use that my friend harvested from her poppies (breadseed poppies).
Yum. Now I want more of that salad.
Posted by Angelina | February 3, 2009 2:54 PM
Posted on February 3, 2009 14:54