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
- 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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