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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Shredded Carrot Salad Recipe

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This recipe for Shredded Carrot Salad is from All Because Two People Fell In Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. shredded carrots
2 tsp. kosher salt
1 ½ T. sugar
1 tsp. sweet paprika
½ tsp. cayenne pepper
1 tsp. cumin
5 cloves garlic, minced
½ tsp. black pepper
2 T. white vinegar (or apple cider vinegar)
1 large yellow onion, peeled and quartered
½ c. vegetable oil
Directions:
Directions:
Mix shredded carrots with salt, sugar, paprika, cayenne pepper, cumin, minced garlic, black pepper and vinegar. Adjust for salt and vinegar if needed.

Heat oil in a sauce pan over high heat. Carefully add quartered onions and cook until outer parts of the onions get golden brown. Remove from the heat and discard the onions.

Carefully pour the hot oil over the carrot mixture, stirring with a long-handled spoon.

Transfer the shredded carrot salad into an air tight container and refrigerate. Let marinate for at least 6 hours and serve.

 

 

 

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