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Carrot Salad

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian cuisine

Prep: 0 min Cook: 0 min Servings: 2 Difficulty: medium

Categories: Salad, Vegan

Tags: recipes for salad, recipes using carrot, recipes using chive, recipes with images, vegan, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Salad)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACarrot%20Salad&oldid=4523927

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • Carrots (about 4 medium sized)
  • Almond oil
  • White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
  • Coarse salt
  • Freshly-ground pepper
  • Pine nuts
  • Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)
  • Chives (optional)

Directions

  1. Julliene the carrots (or grate them if julienning is not feasible).
  2. Coat with about 1–2 tablespoons of almond oil.
  3. Sprinkle generously with vinegar, salt, and pepper.
  4. Add a hefty serving of pine nuts.

Notes

Carrot salad wrapped in greens: Place a little bit of the carrot salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'œuvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched.