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Normand Carrot Salad

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.

What we used: Breville Sous Chef Food ProcessorRubarama No. 4

* 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.

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