Carrot Salad

Every cook needs an easy, throw-together salad that can be prepared on a moments notice. This healthy Carrot Salad is as stylish as is classic. It’s found in nearly every Bangladesh cook’s range, as well as eateries across the sphere. Crispy, fresh carrots blend with bright, energetic lemon mustard dressing in what is possibly one of the easiest arrangements in authentic Bangladesh cuisine.

My mom used to get us to eat carrots by preparing a Carrot Salad loaded with raisins, pineapple, and a sweet dressing. It worked, and we did eat it. But it wasn’t precisely the type of recipe that we were all crazy about or required week after week.

So when I was older I pretty evaded the whole Carrot Salad part. That is … until I occurred to try a salty Carrot Salad. We are pretty much fans now. Extremely, we often have this once a week or more. I thought that possibly Joel and I had unusual tastes and that’s why we loved savory Carrot Salad so much. But once I presented this salad to friends, it seemed choice they loved it just as much as us.

I understand that prepares perfect sense. Carrots are sweet by themselves. Instead of overloading your senses with sweetness by adding in more sweet materials, they taste best when balanced with tart or savory or salty materials.

This salad is mostly shredded carrots mixed with savory vinaigrette. How easy is that? I have mixed this formula a lot by varying the vinegar and the herbs. It’s open to a lot of difference. But this is still maybe our favorite way to prepare it. It also happens to be a thrifty side recipe, seeing how inexpensive I can get organic carrots! Another score for this salad!

Grated Carrot Salad has to be one of the easiest recipes in the world to make, as well as being beautiful kid-friendly and good for you. The trick is to start with the great carrots you can find. Here is where buying organic or from farmer’s bazaar really prepares a difference in taste. Carrots, being origin vegetables, are not only yummier when they are grown in compost-rich soil, but they are more nutrient-rich as well. Trader Joe’s has some “rainbow crunch” contrarily colored carrots that are pretty good and even beautiful – deep red, bright orange, and bold yellow. The sizes of this dish are flexible, depending on what you have on hand. Many style Carrot Salad dishes also call for crumpled pineapple, but I think with the apple, raisins, and carrots, its sweet enough.

Nutrition

Per serving: 90 calories, 7 gram fat, 0 mg cholesterol, 6 gram carbohydrates, 0 gram added sugars, 1 gram protein, 2 gram fiber, 184 mg sodium, 198 mg potassium.

Ingredients

1 pound carrots, peeled

1 tea spoon Dijon mustard

1 table spoon freshly squeezed lemon juice

1-1/2 table spoons vegetable oil

1-1/2 table spoons additional virgin olive oil

1 tea spoon honey 1/4 tea spoon salt

Freshly ground black pepper, to taste

2 table spoons fresh parsley, roughly chopped

How to make Carrot Salad

Grate carrots in a food processor. Set separately.

In a salad bowl, combine Dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust seasoning if necessary.