Grated Carrot Salad

It’s been ages since either my sister or I posted a recipe, and there’s nothing like spending a week in the springtime on a hops farm to inspire fresh and new creations. A vegetable that, for reasons unknown, always fails to grab my attention when I’m deciding what to prepare is the carrot. I grow them in my garden and end up eating them raw right from the dirt (washed, of course), and yet when I think of dishes, they only ever make it into a medley of roasted veg. So here’s a fresh idea for summer picnics and gatherings, or to accompany other salads in a crudité-style plate. This recipe takes no time at all to put together. I didn’t time it, but maybe 10-15 minutes…

 

Ingredients:

4 large carrots, shredded (roughly 4 C)

Juice from 1/2 large lemon (lime might also be nice)

1-2 TBSP extra-virgin olive oil

1/2 bunch cilantro (or parsley)

Salt and Pepper to taste

 

Directions:

1. Grate the carrots with a box grater or Salad Master. You want about a medium grate – not too small, not too large.
2. In a large bowl, toss together the carrots, lemon juice, oil, cilantro (or parsley), salt, and pepper.
3. Enjoy.

Inspiration for your Memorial Day Weekend: Memorial Day Munchies

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