Carrot Salad

Image and Recipe idea courtesy of The Nourishing Gourmet

I was in the kitchen pondering what I could make for dinner when all of a sudden I had a brilliant idea. I am not going to tell you the full scope of this idea but I will tell you that this amazing recipe is what goes on top of it, you’ll just have to come back to find out.

Carrot Slaw is what I originally wanted to put on top of my idea but after a few minutes of searching on Google I discovered that the worlds idea of Carrot Slaw involves a LOT of mayonnaise or sour cream and that’s not the direction I wanted to go in. I wanted something vinegary, sharp, and that had a bite to it so it could stand up to the main dish I planned on pairing it with. After altering my search criteria I stumbled upon the joy that is carrot salad and this amazing recipe which I fell in love with.

It has gone through only slight modification.

Recipe Card

Recipe Card 4x6

Recipe Card 4×6

Carrot Salad
Recipe Type: Vegetables
Author: Chris
Prep time:
Total time:
Serves: 8 Serving Size: 1/4 Cup
  • 4 Carrots, shredded (I used a Julienne Peeler.)
  • 2 Tablespoons of Balsamic Vinegar
  • 2 Tablespoons of Extra virgin olive oil
  • 2 teaspoons of Dijon Mustard
  • 2 garlic cloves, crushed
  • 1 teaspoon of dried basil
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon garlic powder
  • Pinch of Dried Crushed Red Peppers (Optional)
  1. Shred the carrots
  2. Mix everything in a bowl. Done.
Nutrition:[br][br]Calories 50.25[br]Protein 0.47g[br]Carbs 4.51g[br]Fat 3.54g[br]Cholesterol 0mg[br]Sodium 56.12mg[br]Potassium 126.72mg[br]Phosphorus 16.07mg[br]Calcium 17.01mg[br]Fiber 1.1g


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One Response to “Carrot Salad”

  1. […] slaw on the tacos to give them a bit of an acidic bite and even more crunch, feel free to read the Carrot Salad recipe to see how that turned out. I also didn’t want to make some involved taco […]

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