Simon Romanov

Carrot Salad

This zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one. 

– 2 tablespoons lemon juice – 2 tablespoons extra-virgin olive oil – 1 tablespoon honey – 1 tablespoon Dijon mustard – 1/2 teaspoon ground cumin

INGREDIENTS 

– 1/4 teaspoon salt – 4 cups shredded carrots  – 2 tablespoons finely chopped fresh chives  – 2 tablespoons finely chopped fresh flat-leaf parsley

DIRECTIONS 

Whisk lemon juice, oil, honey, mustard, cumin and salt together in a medium salad bowl until creamy, about 30 seconds. 

Add carrots, chives and parsley; toss until evenly coated. 

Let the salad stand at room temperature until the flavors meld, about 10 minutes. 

You’ve probably heard the adage that carrots are good for your eyes—and they are. This is thanks mostly to the beta carotene that also gives carrots their beautiful orange hue. 

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