Monday, February 21, 2011
When I got home from the market it was time to make lunch. I wanted to taste that dill right away, so I searched for something to pair it with. I had an extra bag of carrots. This is what resulted. The kids, parents and grandparents gobbled this up with their sandwiches. So simple. A little bit of sunshine on our plates!
A food processor with a grating disk makes this a super quick salad, but it takes only a few minutes more to grate them yourself if needed. I wouldn't use pepper in this salad as it would overwhelm the flavour of the dill. This would be even more delicious if left to marinate for a bit, but it never made it that long. And my dad's recommendation was to add some sunflower seeds next time for some crunch.
6-8 large carrots, grated
1/4 cup chopped fresh dill
3 tbsp sunflower oil
2 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp agave syrup or honey
1/4 tsp sea salt
1. Grate or process carrots into a medium-sized bowl. Add chopped dill.
2. Combine the remaining dressing ingredients in a jam jar or mixing cup and shake until combined. Pour on a little at a time, to your taste. You may want less dressing depending on how many carrots you grate. Mix well.
Posted by Michelle at 7:38 AM
Labels: carrot, carrot recipes, carrot salad, carrots, dill, dill weed, lunchbox snacks, salad, vegan, vegetarian