Today’s recipe has been a favorite of mine for MANY years. I can’t even tell you how far back it goes as a traditional dish in our family. It is extremely simple to make. You need very few ingredients and a Julienne Slicer or a julienne peeler — both are worth your investment.
Here is my old faithful — I use it at least once a week:
Carrot Salad
Ingredients
- 3 large carrots, julienned lengthwise
- ½ green bell pepper, cubed into small pieces
- ½ red bell pepper, cubed into small pieces
- Handful of chopped dill or green onions, or cilantro—it is absolutely up to your taste buds
- Sea salt to taste
- Black Pepper or all-purpose seasoning to taste
- 2 tablespoons freshly squeezed lemon juice or vinegar, or vegan mayo
- ½ cup soaked sunflower seeds (optional)
- ½ medium-large onion, thinly sliced (optional)
- (If optional ingredients are not added in, you won’t lose any taste or flavor)
Preparation
- Julienne carrots
- Mix with garlic, and lemon, tossing with your hands. Squeeze lightly to let the juices mix faster.
- Sauté bell peppers and onions for no more than 3-5 minutes on low-medium heat with water.
- Add remaining ingredients and sautéd veggies to carrots, and let salad sit for at least 20-30 minutes before serving.
Enjoy! It is that simple!
The dish is elegant and simply and is sure to satisfy even the pickiest of eaters (it does in my family).
