Recipe: Carrot Salad

This recipe is a great replacement for traditional cholesterol-laden coleslaw at your next family picnic, barbecue, or potluck dinner. It’s low in fat, packed with vitamins and minerals, and above all, super delicious. Even the most adamant vegetable hater might make room on his or her plate for this dish—kids love it too!

For the Salad:

4-5 medium carrots, shredded (peel if not organic)
1/2 cup toasted nuts (walnuts, pecans, or almonds)
2 Tbsp. fresh chives or green onions, chopped
2 Tbsp. parsley, chopped

• Combine all the ingredients in a bowl.

For the Dressing:

2 Tbsp. fresh lemon juice
2 Tbsp. tarragon vinegar (if unavailable, use rice wine vinegar and 1/2 tsp. dried, chopped tarragon leaves)
1 tsp. grated lemon rind
1/4 tsp. sea salt or regular salt
Pepper, to taste
1 Tbsp. oil (walnut, peanut, or olive oil)
1/4 cup vegetable oil or canola oil

• Mix all the dressing ingredients together in a small bowl. Add to the carrot mixture and toss until coated.
• Let sit at least 1 hour or more to allow the flavors to combine.

Makes 6 servings

Posted by Jason Baker