I love carrot salad even more since I came up with the idea of using apple cider vinegar and cold-pressed sunflower oil to prepare it. The slightly less tangy taste of cider vinegar and the subtle nutty flavor of sunflower oil goes wonderfully with carrots.
If you don’t have cold pressed sunflower oil you can replace it with regular sunflower oil or canola oil.
Servings: 4
1 tablespoon cider vinegar
3 tablespoons cold-pressed sunflower seed oil or vegetable oil
About 1/2 teaspoon salt
A pinch of pepper or a few turns of the mill
4 cups carrots, grated on the large side of the grater
1 tablespoon chopped fresh parsley
2 tablespoons raisins
1
In a medium bowl, combine vinegar, oil, salt and pepper.
2
Add carrots, parsley and raisins and toss to coat with dressing
Ingredients
1 tablespoon cider vinegar
3 tablespoons cold-pressed sunflower seed oil or vegetable oil
About 1/2 teaspoon salt
A pinch of pepper or a few turns of the mill
4 cups carrots, grated on the large side of the grater
1 tablespoon chopped fresh parsley
2 tablespoons raisins
Directions
1
In a medium bowl, combine vinegar, oil, salt and pepper.
2
Add carrots, parsley and raisins and toss to coat with dressing
