Variations on a Carrot (salad)

[underused]

Just so we're clear, this isn't going to have raisins in it.

Carrots are the apple of vegetables: cheap, ubiquitous, and underappreciated. But, like apples, they're pretty indispensable. The more I cook, the more I like them.

In summer, one of our go-tos is a raw, grated carrot salad. It's cheerful, easy, and holds well in the fridge, making it a perfect extra salad for bbqs. Sometimes it's all carrot, but often we'll add in another (grate-able) vegetable for colour. The one pictured is carrot-and-radish. I might add some herbs for flavour and colour.

For dressing, we stick with oil-and-vinegar, but I usually add some herbs or other flavours.

What I'm saying is, this is the "recipe" for the photo above, but when it comes to carrot salad, you can do what you want. ☺

INGREDIENTS

4-5 large carrots, grated
2 medium radishes, grated
2-3 tbsp chopped chives and pepper cress (or parsley, or thyme*)

DRESSING

Blend:
1/3 cp olive oil
1/4 cp vinegar (whatever kind you prefer)
1 tbsp sugar or honey
1 generous tsp Dijon mustard
* if you're adding parsley, throw in a little garlic

Mix it all up and that's it, you're done!

Comments

[anita_margarita]

It looks great. My husband isn't a huge carrot fan but I think he might eat this.

[underused]

If it's any enticement, I wasn't a huge carrot fan either (despite their utility). But a raw carrot salad is pretty tasty (and filling). It's even better the second day, after it's marinated in the dressing a bit, as it doesn't get overly soggy.