What I'm cooking and eating

Friday, 10 May 2013

Carrot salad

AKA carottes rapées.

3-4 medium-to-large carrots, peeled and grated
2 snack pack boxes of raisins (the kind you give children who are low blood-sugar or bored)

The traditional dressing is lemon juice and olive oil, and when I made it this way earlier in the week I also added some honey as it was a little too sharp.  However, my preferred dressing is toasted sesame oil and balsamic vinegar, which doesn't really need anything else.

Put everything in a bowl and mix.  Keep in fridge.

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