One of my regular requests from readers is for side dish recipes, which often can be an after-thought when planning a meal. We sometimes plan out main dishes to make and then at the 11th hour, or the 5 o’clock hour, we realize something else is needed. If you are looking for an easy and quick summer side, perhaps this will fit the need.
G loves carrots and would happily eat them every day. His love of carrots inspired this quick carrot dish, based on something I tasted at a local restaurant last month. I switched out the raisins with dried cranberries and came up with a simple dressing to pull it all together. G was a fan and now he has a new way to eat them!
8 carrots washed (you don’t need to peel them) and shredded
2 tablespoons lemon juice
2 tablespoons apple cider or rice vinegar
2 tablespoons honey
¼ cup dried cranberries
½ teaspoon salt
¼ teaspoon dried mustard
dash of ground pepper
Shred the carrots--if you have a food processor, it will help make quick work of this task. Place in a medium bowl.
In a small bowl, mix the remaining ingredients, stirring well. Pour over the carrots and stir well to ensure equal coverage.
You may serve immediately or chill until ready to use. Will last 4 days in your refrigerator.
Serves 4-6 as a side.
A sweet and sour way to enjoy a fresh summer salad!