A tasty alternative to Carrot and Raisin Salad recipes. This shredded carrot salad has nuts and cheese which are optional, but no mayonnaise. Cayenne pepper gives it a little kick.
Makes carrot salad for 2 people.
Prep Time: 10 minutes
Cook Time: 0 minute
Ingredients:
- 2-3 carrots, about 8 oz.
- 1 small parsley root (optional), not parsnip
- 1 1/2 T. lemon juice
- 1 T. flat parsley, chopped, the leaves from 3-4 stalks
- 1 T. nuts, chopped (hazelnuts, if you have them, otherwise your favorite)
- 2 oz. hard cheese, cubed (Gouda, Emmentaler, Monterey Jack, or other)
- 1/3 c. yogurt
- 1-2 tsp. sugar or other sweetener (honey, agave nectar, Stevia) to taste
- 1/8 tsp. Cayenne pepper
- 1/8 tsp. salt
Preparation:
Grate carrots (and parsley root, if you can find it) and mix with lemon juice. Add chopped parsley and cheese cubes, if using, and mix. Sprinkle nuts on top. This can refrigerate until the meal is ready.
Shortly before you serve salad, mix yogurt with sweetener, salt and Cayenne pepper and mix with carrot salad. Serve cold.
Notes:
- Parsley root is sweeter than parsnips, the lemon juice will keep it from browning. I have not found parsley root in the stores in the US.
- If you take this to a picnic, don't mix the yogurt into the carrots until you are ready to eat, otherwise, the yogurt separates and makes the salad watery.
