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(post, Emily Koehler)
A carrot salad recipe I created after coming home with a bushel of rainbow colored carrots, that me and my son helped harvest from my mother's farm. 6 large carrots peeled, and shreded 1 orange, peeled and cut into smal bite size pieces 1 medium apple cut into small pieces 1 large stalk of celery, chopped into small pieces 2 green onions, sliced fine 1/2 cup raisins 1/2 cup sunflower seeds Mayonnaise to taste 1 tbs apple cider vinegar 2 tbs honey dash of salt and pepper Directions Using a large bowl grate the carrot on the large side of grater. Add remaining ingredients and mix well. Serve chilled.