I love carrots! I seriously can eat a 2 lb bag of baby carrots in one sitting, I guess I’m addicted to the flavor and crunch…so I transformed my addiction into a lightly dressed carrot salad! It’s crunchy, slightly sweet, and can be made ahead of time if you’re entertaining later in the day. Grated carrots also work, but I really enjoy the firmer crunch of a julienned carrot. My dad likes this recipe too…he asks me to make this hearty salad for him to eat for lunch!
3 cups carrots (julienned)
1 cup red bell pepper (diced)
¾ – 1 cup green onions (sliced)
1 tablespoon extra virgin olive oil
2 teaspoon red wine vinegar
1 ½ teaspoon light brown sugar
1 ½ teaspoon garlic (minced)
1 teaspoon ginger (grated)
1 tablespoon honey (optional)
Salt and pepper to taste
In a large bowl, combine the carrots, diced pepper, and green onions.
In a small bowl, add the oil, vinegar, sugar, garlic, and ginger – whisk together so thoroughly combined. Pour this dressing over the veggies (if you’re going to add the optional honey, add it now). Toss so everything is lightly coated. Add salt and pepper to taste. Cover and put into the refrigerator for 20 minutes before serving.