New Taste Journal
Whole Grain · Whole Food · Big Flavors
Shredded Carrot Salad
2 Pounds Carrots
2 Tbs. Dijon Mustard
2 Tbs. Red Vinegar
4 Tbs. Olive Oil
1/4 Cup Chopped Parsley
1/4 Cup Sunflower Seeds, roasted, salted
1/2 Cup Raisins
4 Grain Cereal
Wash and dry carrots.
No need to peel.
Slice carrots into 2 inch pieces.
Place grating blade attachment in food processor.
Fill feeder tube with carrots.
Run machine to grate the carrots.
This is done in batches until all carrots are grated.
If you don't have a food processor you can use a box hand grater.
Place grated carrots into a mixing bowl.
Measure oil, mustard and vinegar; place into a small bowl.
Use a small whisk to blend ingredients together.
Wash and chop parsley.
Gather and measure sunflower seeds, raisins and
4 grain mix (optional).
Place all ingredients into the bowl with carrots.
Mix everything together well by hand.
Cover and refrigerate for a few hours.
Serve as a salad or enjoy as a snack.
Also works well wrapped up in lettuce leaves or
wrapped in lavash.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.