Would You Like Some ... Carrot Salad?

Never seen this many colors of carrots, but loved the image :)I always have carrots in the fridge.  Well, almost always.  They keep practically forever, my boys love them, they’re a perfect snack, and the crunch is rather satisfying.  They get a little boring sometimes though, and when I ran across this super-quick Carrot Salad over on Catherine Newman’s blog awhile back, I was hooked!  Salty and sweet is a favorite combination, and did I mention it’s fast? 

Carrot Salad

  • ¾ pound carrots (3 large)
  • Juice of half a lime plus a few gratings of its peel
  • A handful of salted, roasted peanuts, coarsely chopped
  • 1 teaspoon honey
  • ½ teaspoon Kosher salt
  • A handful of fresh mint (or cilantro, parsley, or celery leaves) chopped
  • Dash of Asian fish sauce or tamari (optional)

Wash or peel the carrots, and then grate them. Stir in the remaining ingredients, then taste it: the salad should be tangy, sweet, and salty, and if it’s not, you might want to add more lime, honey, or salt accordingly.

I prefer this to the mayo-based carrot-raisin salad my mom used to make, which was good but missing the tang.  This gives me my daily citrus fix I guess!  Enjoy, and thanks Catherine!