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Tri-Color Carrot Salad
(recipe, Hillsdale Farmers' Market)
- 1 lb. carrots (different colors), peeled and shredded (about 4 cups)
- 1 Tbsp. lemon juice
- 3 Tbsp. olive oil
- 2 Tbsp. chopped parsley
- salt and pepper, to taste
- Stir together the lemon juice, salt and pepper in a bowl. Whisk in olive oil. Add carrots, parsley and toss. Let salad stand for 10-15 minutes. Taste and adjust seasonings as needed.
- For a spicier version, add 1 teaspoon grated ginger and a little cayenne.