Written by I can’t remember why, but a couple of weeks ago Brent and I thought it would be a good idea to buy one of those 10-lb bags of carrots at Costco. I had visions of carrot juice in the morning, carrot soufflés, and finding other creative ways to use the carrots. Admittedly, we have made neither juice nor soufflé of carrot.
Fortunately, Brent remembered that during our first trip to Germany, we enjoyed a carrot salad that was bright and tangy as we sat on a bench outside Nymphenburg Palace. In our research, we found quite a few varieties but we settled on keeping our version simple. We’re enjoying it now, and I think we’ll be making it more often once spring time arrives. It’s a perfect side dish for a picnic or cookout!
Ingredients
2 Tbsp Apple cider vinegar
3 Tbsp avocado oil
2 Tbsp fresh lemon juice
1/2 Tbsp raw honey (optional)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried dill
6 carrots, shredded
Method
Whisk dressing (everything but the carrots) in a medium bowl. Toss in carrots and mix well.
Allow it to rest for 30 minutes or longer before serving.
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Karottensalat (German Carrot Salad)
Ingredients
2 Tbsp Apple cider vinegar
3 Tbsp avocado oil
2 Tbsp fresh lemon juice
1/2 Tbsp raw honey (optional)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried dill
6 carrots, shredded
Method
- Whisk dressing (everything but the carrots) in a medium bowl. Toss in carrots and mix well.
- Allow it to rest for 30 minutes or longer before serving.
that paleo couple 