Saturday, July 25, 2020

RECIPE: German Carrot Salad with Honey and Dill

I love cooked carrots, but my husband doesn't.  He loves raw carrots, so I look for unusual ways to prepare them.  This recipe is super easy and uses the dill that was in the farm store last week.  I really like the recipe, but my husband isn't crazy about it.  Go figure.

My recipe is a combination of several I've seen online.

German Carrot Salad with Honey and Dill

Serves 2 - 4

  • 1 T. olive oil
  • 1 T. apple cider vinegar
  • 1 T. honey
  • 1 T. fresh dill, minced
  • 1/2 t. himalayan pink salt
  • 4 cups grated carrots

I grated the carrots on a fine microplane grater, which made the pieces very small and thin.  I LOVED the texture but I suspect that's why my husband wasn't thrilled with it - it didn't have the substance a larger grate would have. 

If you grate the carrots finely, they will be 'fluffy,' and one cup will mush down to 2 cups when you add the dressing.  If you grate them coarsely, 4 cups will not mush down and will feed 4 people.

fluffy finely grated carrots!

In a medium bowl, whisk everything except the carrots.

Add the carrots and toss gently to combine.

If you grate the carrots finely, you can serve this right way, but it's better a few hours later when the flavors have had time to meld. 

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