Raw Carrot (& Radish) Salad

Carrot salad

This is one of my favorite side dishes, especially in the spring when I’m craving raw veggies and zesty, radiant flavors. You can eat it year-round, since carrots are pretty much year-round crops, by simply adjusting the herbs you use as they’re available. Right now we’re using marjoram or cilantro. In the hot months, basil or parsley will be the herbs of choice. You can fix it with only carrots, or mix in radishes as well—we love it both ways. Make it yours.

Carrot saladRaw Carrot & Radish Salad

  • Raw carrots (and/or radishes), grated
  • 1 large clove garlic, minced
  • Salt
  • Pepper
  • Juice of 1 or 2 lemons
  • Equivalent amount good olive oil
  • Fresh herbs (basil, marjoram, parsley, or cilantro), chopped
  • Scallions or chives, chopped (optional)
  • Sunflower seeds (optional, as garnish)

Grate your vegetables and place them in a mixing bowl. In a small jar, shake together the garlic and salt. Add the pepper, then equal portions of lemon juice and olive oil. Put the lid on the jar and shake the dressing well. Pour some of it over the grated vegetables and toss to coat – you want to use just enough to season them well without having dressing puddling in the bottom of the bowl. Adjust salt and pepper to taste, then mix in the fresh herbs and scallions. Garnish with sunflower seeds.

What are some of your favorite fresh seasonal spring dishes?

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