Carrot Salad / Havuç Salatası

WINTER SALADS RECIPE VIDEO

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My dad still swears by what his mother (babaannem) once told him -that carrots improve your eyesight.

And although that’s technically true only if you have a beta-carotene deficiency, he’s convinced he’ll go blind if he doesn’t eat carrots at least a few times a week (if not every day). To spare his jaw from the endless crunching, this carrot salad became his favourite way to get his fix.

It’s light, zesty, and wonderfully easy to keep on hand. We usually buy a big bag of carrots from Costco, grate half of them for the week, and store them in a large glass container in the fridge. The grated carrots stay fresh, and we just drizzle on the lemon-mustard dressing at each serving for that bright, fresh flavour.

If you’re new to this recipe, you’ll find the process even easier by watching our Winter Salads video. It includes the step-by-step for this one, along with Root Celery Salad and Red Cabbage Salad for a colourful trio of winter favourites.

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Ingredients

For the salad:

• 1 kg carrots

For the lemon sauce:

• Juice of 1 lemon

• ¼ cup olive oil

• 1 tsp salt

• 1 tsp mustard

Directions

PREPARATION:

• Wash, peel, and trim the ends.

• Shred using a coarse grater and transfer to a clean jar.

• Store plain shredded carrots in the refrigerator for up to 7 days.

THE DRESSING:

• In a small bottle, combine lemon juice, olive oil, salt, and mustard.

• Shake until emulsified.

SERVING

Place shredded carrots in a bowl. Drizzle generously with the lemon sauce and toss lightly before serving.

[Notes from the Kitchen]

• Best dressed and served fresh, with a few minutes for the sauce to soak in.

• Keeps well for up to a week in the fridge (undressed, plain grated carrots).

• Beautiful when plated alongside Red Cabbage and Root Celery Salads for a Winter Salad Trio.

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