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Carrot Salad

Carrot Salad
LunchInternational⏱ 15 minServes 2EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarian
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 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
  • Freshly-ground pepper
  • Pine nuts
  • Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)
  • Chives (optional)

Method

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

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Nest of Carrot Salad, by LadyofProcrastination by Melinda (CC BY-SA 2.0) · source