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Carrot Salad

This may be the single simplest salad imaginable. I got the idea for it, from, of all things, one of Beverly Clearly’s Ramona Quimby books. (Evelyn and I have been reading these lately.)

In one of the books, after the mom goes back to work, there is a chapter about how each member of the family has a bad day. They come home from work and school and it’s late and they are all tired and they discover that no one went grocery shopping so there is nothing for dinner. After a quick inventory of the kitchen the mom decides to make pancakes and Beezus, finding some solitary carrots in the fridge, makes a carrot salad. That’s it. That’s all the mention the salad gets in the book, but it was enough to perk my curiosity.

Then, the other night I was making shrimp and scallops for the grill and wanted something other than a regular green salad to serve on the side. That’s when I remembered Beezus’s salad and the bottle of ginger miso dressing I had in the fridge. The real inspiration was the raisins. It may seem off-putting, but it’s awesome. The raisins are sweet and contrast nicely with the salty tangy ginger miso dressing. Trust me… or try it yourself.

 

Carrot Salad
Ingredients 

Instructions 

  • Using a vegetable peeler peel off the outermost layer of the carrots and discard.
  • Using the vegetable peeler scrape the carrots and put the ribbons of carrot into a bowl.
  • Add the raisins and then stir in the dressing.
  • Toss and serve.

Preparation time: 5 minute(s)

Cooking time:

Number of servings (yield): 2