Crazy for Carrot Salad
This is a refreshing and easy summer salad.
I usually make a Moroccan style carrot salad w/ cumin, garlic and coriander, but this one is a different animal.
The addition of currants and candied orange peel make this carrot salad special.
Try this instead of a cole slaw at your next picnic. It pairs beautifully with grilled meats.
It is from a nice blog called Tall Clover Farm, this guy is a master gardener and once in a while posts some nice recipes too.
Tom's Carrot Salad (adapted from Tall Clover Farm)
2 pounds of carrots
2 T. olive oil
2 small limes
1 T. Sugar
1/2 Cup golden raisins
1/2 Cup zante currants
pinch of salt
pinch of pepper
orange zest or a tablespoon of candied orange peel (I loved the candied orange peel!)
handful of chopped cilantro (optional)
Grate carrots using a fine grater.
Add raisins and currants.
Mix olive oil, lime juice, sugar, salt, pepper and pour dressing over carrots and raisins.
Refrigerate, toss again before serving.
Add some orange zest or candied orange peel for a really nice twist.
Sprinkle with some chopped cilantro.