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Crunchy Carrot Salad Recipe

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This recipe for Crunchy Carrot Salad, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Wednesday, March 18, 2009


1 pound carrots, peeled
3/4 cup dry-roasted unsalted peanuts
3 tablespoons minced fresh parsley
2 tablespoons finely chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt

Grate the carrots on the coarse side of a box grater (a food processor extracts a lot of liquid and will make the carrots too soft for this salad).

In a large bowl, gently toss together the carrots, peanuts, parsley, and mint.

In a small bowl thoroughly stir together the olive oil, lemon juice, sugar, and salt, then pour the dressing onto the salad and toss again until the carrots are evenly coated.

Let the salad stand for 20 minutes before serving, or refrigerate it and serve within 2 days. Serves 6

It will retain its crunch for a day or two, so you can make it in advance--just sprinkle on a few drops of lemon juice and olive oil before serving to enhance the flavors. For the best results, use California carrots, which tend to be sweeter than Canadian carrots.




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