Title: Carrot Salad
Yield: 4 servings
Category: Salads
Cuisine: Medieval
Source: Auntie Sable's Kitchen
Ingredients
- Zest and juice of 2 limes
- 4 tbsps extra-virgin olive oil
- 2 tbsps honey
- 1/2 tsp dry mustard
- 1/2 tsp galingal
- 1/8 tsp crushed red pepper
- 1/2 tsp salt
- 10 ounces carrots, peeled and shredded
- 1/2 cup dried cranberries or golden raisins
- 3 small scallions or spring onions, minced
Instructions
In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
Optional step: In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
Add cranberries or raisins and scallions to carrots; toss salad with warm honey-lime dressing.