Carrot Salad

Our neighbors made carrot salad for our Thanksgiving feast and I thought it was great!  If you’re looking for a new way to use carrots, try this recipe.  It’s a refreshing salad and it could easily be changed to include a variety of ingredients.

Carrot Salad

1 pound carrots – peeled and cut into ¼-inch slices

Boiling salted water

¾ cup homemade tomato juice

½ cup honey or raw sugar

½ cup oil

¼ cup vinegar

2 tablespoons water

¾ teaspoon sea salt

Fresh thyme leaves or ¼ teaspoon dried thyme

1 small green pepper, seeded and sliced thinly

1 small sweet red onion, sliced thinly

Directions

  • Place the carrots in a saucepan.  Add boiling water so it comes 1/4 the way up the carrots.
  • Cover and simmer until the carrots are crisp-tender, about 10 minutes.
  • Drain the liquid from the carrots.  (You can also save the liquid and use it in a soup or broth.)
  • Combine the remaining ingredients and mix well.
  • Pour the remaining ingredients over the hot carrots and cover.
  • Store in the refrigerator overnight.
  • Stir well and drain before serving.
  • Yield: 6 servings
  • Other ingredient ideas: apples, raisins, pine nuts, walnuts, and more!
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