Carrots Part III: Carrot and Raisin Salad

And then I still had more shredded carrots. I had no more eggs. I had no more almonds. I did have more raisins. Make this for a super simple snack or as a refreshing side. Ooh- this would be a really good potluck item too.

Carrot and Raisin Salad
2 cups shredded/grated carrots (or as many cups as you like)
1/2 cup raisins
splash of sherry vinegar
splash of extra virgin olive oil
salt and pepper to taste

And that’s it. Mix it up and store it in the fridge for up to a few days.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Salty and tagged . Bookmark the permalink.

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