I didn't realize that my carrot salad recipe was oh-so different until I offered to prepare it for a dinner party. The offer was met with gasps of horror about "raisins peppered amongst roughly shredded carrots". I was beyond confused because this notion of a carrot salad sounded horrifying to me. I am a "no nuts in brownies" kind of gal, so raisins in a delicate salad? That's a texture nightmare to me.
Upon giving assurances that no raisins would factor into this salad, my salad was welcome and quite well received. Even better, It's easy and delicious.
- 1 pound carrots, peeled and finely shredded
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons vinegar, red wine or apple cider
- ½ teaspoon Rubarama No. 4*
- ¼ teaspoon fine sea salt
Directions: Mix together in a bowl. See? Easy.
I do recommend shredding your own carrots as opposed to buying them pre-shredded. It only takes a second with your food processor...the one you don't use to its full power. You know, that one...in the cabinet.
* I find that carrots can be rather sweet and the cayenne pepper in No. 4 is a great balance. However, if you use apple cider vinegar, you might find that Jack's Blend might be a nicer way to go with the sweetness of Jack's balancing out the tart and tang of the vinegar.