Carrot Salad

Posted on 14. Aug, 2012 by in Comfort Food

We have had an usually HOT summer and all anybody wants to eat around here is salad… so I had to come up with some new ideas. The chilled sweetness of the carrot and currant play nicely with the tang of the dijon and the lightness of the grapeseed oil.

  • 1 lb carrot
  • 1/4 cup currants or plump yellow raisens
  • 1/2 cup chopped cilantro
  • 1/2 cup grapeseed oil
  • 1/4 cup apple cidar vinegar
  • 1 T honey
  • 2 T dijon or stone ground mustard
  • salt and white pepper

I like to use an old fashion box grater to grate the peeled carrots into a bowl. Add the currants and cilantro and mix well. Add all the dressing ingredients to a small glass jar with a lid and give it a good shake. Mix in about half the dressing and taste to see how tangy you like it. Place the salad in the frig for at least an hour and serve.

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