Carrot Salad
Refreshing salad rich in flavor and super wasy to make
Ingredients
- 4 carrots, peeled and cut into 3-inch lengths
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 tablespoons parsley, finely chopped
- cranberries, a handful and optional
- salt, salt
- pepper, pepper
Instructions
- Grate the carrots by pushing them lengthwise along the grater teeth. Or if you have a food processor use the finest shredder attachment.
- Toss the grated carrots with lemon juice, olive oil, parsley, cranberries, salt, and pepper. Taste the carrots and adjust the seasoning according to your taste buds.
Notes
Variations and Substitutions
All the ingredients are pantry staples. Here are a couple of variations and substitutions to this dish.
- Chopped pistachios are a fun addition. Make sure that they are not chopped too small.
- Toasted pine nuts are another great alternative. Brings some crunchiness to it.
- Raisins can replace cranberries. Adding the toasted pine nuts with the raisins adds complexity to this dish.
- Good French red wine vinegar will be a good substitute.
- Instead of the lemon juice, you can use Dijon mustard. Start with a small amount and increase. Mustard can be robust at times.
Nutrition
Calories: 120kcal | Carbohydrates: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 211mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10445IU | Vitamin C: 10.5mg | Calcium: 24mg | Iron: 0.4mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.