Carrot Salad
Crisp shredded carrots tossed in a bright lemon-honey dressing with a hint of cumin. Ready in minutes and better after a short rest in the fridge.
Ingredients
- 1 lbcarrots(peeled)
- 2 tbspfresh lemon juice(about 1 lemon)
- 1 tbsphoney
- 2 tbspextra-virgin olive oil
- ½ tspground cumin
- ¼ tspfine salt
- ¼ tspblack pepper(freshly ground)
- 2 tbspfresh flat-leaf parsley(roughly chopped)
- 2 tbspraisins(optional)
Method
- 01
Peel the 1 lb carrots and grate them on the large holes of a box grater, or use a food processor with a shredding disc. Transfer to a large mixing bowl.
- 02
In a small bowl, whisk together the 2 tbsp fresh lemon juice, 1 tbsp honey, 2 tbsp extra-virgin olive oil, ½ tsp ground cumin, ¼ tsp fine salt, and ¼ tsp black pepper until the honey is fully dissolved.
- 03
Pour the dressing over the shredded carrots and toss thoroughly until every strand is coated.
- 04
Fold in the 2 tbsp fresh flat-leaf parsley and, if using, the 2 tbsp raisins.
- 05
Taste and adjust salt, lemon juice, or honey as needed.
- 06
Cover and refrigerate for at least 15 minutes before serving to let the carrots soften slightly and the flavors meld.
Adapted from public domain & community sources