Carrot Salad!

I still have in my fridge the carrots from the last two market orders. I need to chomp them down fast or throw them out. I’ve been debating what to do with them. I could boil them, roast them, make a puree… but for some reason all of those options just sounded really boring. As luck would have it, the ladies over at Sweet Cheeks have once again pulled through with this delicious looking summer salad. 🙂
Carrot Salad Dish
Carrot Salad
2 teaspoons grated fresh ginger
2 teaspoon toasted sesame oil
2 tablespoon olive oil
2 tablespoon red wine vinegar
3 large carrots, peeled (or buy pre-shredded carrots)
¼ cup chopped fresh parsley

In a small bowl, combine ginger, oils, vinegar and pepper. Whisk to blend.
In a food processor, shred carrots. Drizzle about half of dressing over carrots and mix in parsley and sesame seeds.

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