What do you do when you have a whole bunch of freshly picked carrots? You definitely don’t want to cook them all. Enjoy the crunchiness and freshness of the carrots by eating them raw or make my raw carrot salad. That is what I did with the carrots I picked at Pyrah’s Pioneer Peak Farm.
Prep: 10 min
1 lbs carrots, peeled, thinly sliced or grated
1 to 2 tbsp horseradish root, peeled and grated
juice of 1 lime
2 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp coarse grain mustard
salt and sugar to taste
red pepper flakes or paprika for garnish (optional)
In a small bowl, combine the horseradish, lime juice, oil, vinegar, mustard, sugar, and salt. Mix to incorporate all the ingredients.
Place the carrots in a medium bowl. Pour over the dressing and mix well. Place the salad into the fridge for at least 1 hour or overnight.
Garnish with the red pepper flakes and serve.