Cookbook:Carrot Salad

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Carrot Salad
Category Salad recipes
Servings 2
Time 5 minutes

Cookbook | Ingredients | Recipes | Vegetarian cuisine

Carrot salad, without the optional wrapping in greens


  • Carrots (about 4 medium sized)
  • Almond oil
  • White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
  • Coarse salt
  • Fresh ground pepper
  • Pine nuts


  • Fresh greens (like matzumi or baby Chinese mustard, or even Boston lettuce)
  • Chives


Julliene the carrots (or grate them if julienning is not feasible). Coat with about 1-2 tablespoons of almond oil. Sprinkle generously with vinegar, salt and pepper. Add a hefty serving of pine nuts.

Optional: Carrot salad wrapped in greens[edit]

Place a little bit of salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'œuvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched.