Chilled Dilled Summer Carrot Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups organic carrots, unpeeled and sliced lengthwise in half and then crosswise in half (orange, white, rainbow, indigo, etc.)
  • 12
    cup thinly sliced shallots (for a less pronounced onion taste use shallots) or 1/2 cup red onion, diced small (for a less pronounced onion taste use shallots)
  • Dressing
  • 2
    tablespoons red wine vinegar (experiment with another flavored vinegar)
  • 2 -3
    tablespoons fresh dill, chopped (FRESH!)
  • salt and black pepper, to taste
Advertisement

DIRECTIONS

  • Note: If the carrots are large you'll need to quarter then lengthwise.
  • Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
  • Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
  • Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
  • Place the drained carrots and onions on a serving platter or in a large salad bowl.
  • Pour the dressing over the carrots and onions. Toss.
  • Cover and chill at least 3 hours.
Advertisement