No-Fuss Sweet and Spicy Carrot Salad
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When I saw this recipe in my feed reader, I knew it sounded like a great way to use up the rest of the big bag of carrots I had hanging out in the fridge. It was really easy and tasted great! I boiled my carrots and then used that water to thin out the sauce for the Spice-Crusted Tofu that I made as the main course.
No-Fuss Sweet and Spicy Carrot Salad
Swiss Miss in the Kitchen
Here’s what you need (for 2 huge carrot lovers, inspired by Cooking Weekends)
8 large carrots (peeled and sliced)
For the dressing:
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp balsamic vinegar
coarse sea salt
pinch of chili powder
1 tsp maple syrup
some fresh parsley
Steam or cook the carrots until soft but still firm. Allow to cool a little bit and mix with the dressing. Serve on room temperature and enjoy!!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
